James Beshada, Houston, Texas, US
I began my journey into Sous Vide cooking when I received an Sous vide cooker for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.
A deliciously crunchy addition to a cooked to delicate seafood dish. Use your Sous vide to reach the perfect Scallop texture.
Ingredients for 1
- Sea Scallops
- 2 Cups Water
- 1 Tablespoon Salt
- 1 Lemon
- Extra Virgin Olive Oil
- 1 Egg
- 1 cup flour
- 1 cup Panko bread crumbs (seasoned)
- Canola Oil
Directions
Step 1
Set your BioloMix Sous Vide Precision Cooker to 125ºF / 51.7ºC
Step 2
When finished, dry scallops and bag with a couple glugs of olive oil.
Step 3
Place in water bath and sous vide for 30 scallops.
Cast Iron Skillet (Shallow Fry)
Step 0
Set up stations with the flour, egg wash, and Panko.
Step 1
Coat the ends of the scallops with flour, egg, Panko.
Step 2
Heat your oil in the skillet and fry ends of scallops till golden brown
Step 3
Enjoy!