Scallops might be my favorite protein. For years, however, I struggled to cook them successfully at home. In my quest to achieve a perfectly browned exterior, I would inevitably overcook them, resulting in a chewy, rubbery texture.

Then along came the sous vide machine. Once an unobtainable appliance reserved for professional kitchens—the kind I could only dream about after watching Anthony Bourdain’s No Reservations—the sous vide machine eventually found its way into my home kitchen about ten years ago.

I immediately envisioned perfectly cooked scallops and began researching ideal sous vide temperatures. At the time, we lived on Capitol Hill, just a few blocks from the vibrant Eastern Market. On weekends, local farmers from Maryland, Pennsylvania, and Virginia lined the streets with fresh vegetables and free-range eggs. Inside the year-round brick market, the fish stall offered a rotating selection of fresh seafood from the Chesapeake region. Crabs, lump crabmeat, and scallops were always in demand.

Armed with a pound of fresh scallops and my favorite Sicilian olive oil, I embarked on my first attempt at scallop perfection. The first try wasn’t quite right. I removed the scallops from the warm sous vide bag and skipped the searing step. While the texture was flawless, the flavor was incomplete. The rich color and depth that comes from a quick minute or two over high heat turned out to be the missing piece of the puzzle.

From that point on, scallops became incredibly easy to master. I often vacuum seal them a day or two before cooking, making them an ideal weeknight meal. They are delicious served on their own or nestled atop a bed of risotto or creamy polenta.

Sous Vide Scallops

Author: Christina Marks
Total Time: 50 minutes

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Description

These sous vide scallops are buttery, tender, and nearly impossible to overcook. Finished with a quick sear for a golden crust, they’re an easy way to bring restaurant-quality seafood to your dinner table.