Scallops & BLT (Bonus—Blueberry French Toast)
I usually only enjoy Scallops when Mrs Bear’s not home, but I figured if I combine them with our BLTs, I could get away with it.
So instead of Two BLTs, I matched up One BLT with nearly a Pound of Scallops, and the last couple slices of Fried Zucchini.
I made the Scallops the same way as I did last time, because it worked so good.
I put the Scallops in a Vacuum Seal Bag with a couple pads of Butter, and into my Sous Vide Supreme @ 140° for 1 hour.
The last time I only did them for 40 minutes (Like Douglas E. Baldwin recommends), but I think I liked 1 hour better.
Then I put the pack right into Ice Water & into the fridge to await BLT time.
So then later in the day, we decided to make our BLTs, and after I fried the Bacon, I added a little butter to the Bacon Fat, and Seared my Scallops in that to get a little skin on both sides. I didn’t get a very dark sear, I think because of having so much Bacon Fat & Butter in the Pan, but the Scallops were Perfect !!
The BLT wasn’t Bad either, and if you look close you can see that I snuck the last two Fried slices of “Zuke” in the middle of my plate, partially under the Scallops.
Then the next morning I had a couple slices of French Toast with Blueberries & Real Maple Syrup (Vermont), and I figured I should take a Picture for you guys too.
Thanks For Stopping by again,
Bear
Almost a pound @ $13.99 a pound (A lot better than the regular price!!):
All look nice:
Vac-Sealed with a couple pads of Butter:
Clipped in my SV rack to keep them submerged:
After 1 hour of 140°, right into Ice water & into fridge:
Two slices of Light Toast, with some Miracle Whip & Lettuce:
Added some 'Mater Slices & a bunch of Bacon:
Bear's Supper:
A BLT, a Mess of lightly Seared Scallops, and a couple leftover slices of Fried Zucchini buried in the middle of the plate:
Next Day's Breakfast---French Toast with Blueberries & Real Vermont Maple Syrup:
I usually only enjoy Scallops when Mrs Bear’s not home, but I figured if I combine them with our BLTs, I could get away with it.
So instead of Two BLTs, I matched up One BLT with nearly a Pound of Scallops, and the last couple slices of Fried Zucchini.
I made the Scallops the same way as I did last time, because it worked so good.
I put the Scallops in a Vacuum Seal Bag with a couple pads of Butter, and into my Sous Vide Supreme @ 140° for 1 hour.
The last time I only did them for 40 minutes (Like Douglas E. Baldwin recommends), but I think I liked 1 hour better.
Then I put the pack right into Ice Water & into the fridge to await BLT time.
So then later in the day, we decided to make our BLTs, and after I fried the Bacon, I added a little butter to the Bacon Fat, and Seared my Scallops in that to get a little skin on both sides. I didn’t get a very dark sear, I think because of having so much Bacon Fat & Butter in the Pan, but the Scallops were Perfect !!
The BLT wasn’t Bad either, and if you look close you can see that I snuck the last two Fried slices of “Zuke” in the middle of my plate, partially under the Scallops.
Then the next morning I had a couple slices of French Toast with Blueberries & Real Maple Syrup (Vermont), and I figured I should take a Picture for you guys too.
Thanks For Stopping by again,
Bear
Almost a pound @ $13.99 a pound (A lot better than the regular price!!):
All look nice:
Vac-Sealed with a couple pads of Butter:
Clipped in my SV rack to keep them submerged:
After 1 hour of 140°, right into Ice water & into fridge:
Two slices of Light Toast, with some Miracle Whip & Lettuce:
Added some 'Mater Slices & a bunch of Bacon:
Bear's Supper:
A BLT, a Mess of lightly Seared Scallops, and a couple leftover slices of Fried Zucchini buried in the middle of the plate:
Next Day's Breakfast---French Toast with Blueberries & Real Vermont Maple Syrup:
That's All Folks!!