The UK Sous Vide Cookbook 2021: 1000-Day Recipes for Perfect Meat, Seafood, Vegetables, and More by Chadwick Sean

Author:Chadwick, Sean [Chadwick, Sean ]
Language: eng
Format: epub, azw3, mobi
Published: 2021-07-20T00:00:00+00:00

Directions:

Prepare your Sous-vide water bath to a temperature of 122-degrees Fahrenheit. Season the scallops with pepper and salt

Divide the scallops between two separate resealable zip bags and seal the bags using the immersion method. Submerge the bags and cook for 30 minutes

Add the miso, sake and remaining seasoning of black pepper in a bowl and mix well to prepare the miso seasoning

Once cooked, take the scallops out from the bag and pat dry

In another bowl, mix in melted butter, flour, cornstarch, and salt. Mix well

Brush the mixture all over the scallops

Pour some sesame oil into a large-sized skillet

Place the skillet over a high heat and wait until the oil shimmers. Add the scallops to the oil and sear both sides for 1 minute /30 secs each side

Once done, move it to a serving plate and drizzle the miso dressing over the top. Garnish with the sesame seeds and serve!

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