wd~50: The Cookbook by Wylie Dufresne & Peter Meehan
Author:Wylie Dufresne & Peter Meehan [Dufresne, Wylie]
Language: eng
Format: azw3
Publisher: HarperCollins
Published: 2017-10-17T04:00:00+00:00
POACHED SCALLOPS
1 kilogram water
60 grams kosher salt, plus more to taste
6 U-10 scallops, adductor muscles removed
Almond oil
5 grams Preserved Lemon, diced
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.
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