wd~50: The Cookbook by Dufresne Wylie & Meehan Peter
Author:Dufresne, Wylie & Meehan, Peter [Dufresne, Wylie]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-10-16T22:00:00+00:00
1.In a large container or bowl, combine the water, salt, and scallops and brine for 5 minutes.
2.Drain the scallops, then dress with the almond oil and vacuum-seal in a cryovac bag. Cook sous vide in a 125°F water bath for 14 minutes.
3.Make an incision through the radius of each scallop, then slice the scallops into coins, about ⅛ inch thick, and toss with the lemon confit. Season with salt. Refrigerate until ready to use.
BERBERE OIL
25 grams berbere spice
100 grams grapeseed oil
Blend the berbere and oil on high for 4 to 5 minutes. Pour into a squeeze bottle.
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