Recipe for Sea Scallop Sous Vide Miso with Sesame Seeds. I don’t like to vacuum the scallops because it can cause the scallops to peel. Instead, I used two zippered bags and the soaking method to seal the mouth of the bag. Note: the great thing about sous vide is that your protein can stay in the bath for almost as long as you need it to. With scallops, maybe no more than 2 hours
Ingredients for 4
12 fresh sea scallops, side meat removed
Salt and freshly ground black pepper
2 tablespoons miso
2 tablespoons sake
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1 tablespoon sesame oil
Black and white sesame seeds, to serve
Step 1: Set the BioloMix Sous Vide Precision Cooker to 122ºF (50ºC).
Step 2: Lightly season the scallops with salt and pepper. Split between two large zippered pockets. Seal the bag using the immersion technique. Place in water bath and timer for 30 minutes.
Step 3: While the scallops are cooking, prepare the miso sauce: In a small bowl, whisk together the miso and sake. Season with black pepper.
Step 0: When the timer is on, remove the bags from the water bath. Remove the scallops from the bag and dry thoroughly with a paper towel.
Step 1: In a second small bowl, whisk together melted butter, flour, cornstarch and a pinch of salt. Beat the butter mixture on both sides of the scallops.
Step 2: Heat sesame oil in a large cast iron skillet over high heat. When the oil is bubbling, add the scallops and sauté until the broth is golden on both sides, about 30 seconds total.
Step 3: Transfer the scallops to a plate and drizzle with the miso sauce. Sprinkle with roasted sesame