Sous Vide Scallops (Pan Seared)
Mrs Bear had to go to a 3 year old’s Birthday Party, so The Bear got to break out the makings of some Seafood.
Mrs Bear had picked up a big bag of Bay Scallops for me, so I split it in half, froze half & got this half ready for my Sous Vide Supreme, by vacuum sealing with some Butter & some CBP.
I found Temps anywhere from 118° to 155° in my search, and since I’m not crazy about rare seafood, and never eat Raw Fish, I chose to go with “Medium” 140° SV Temp for 40 minutes. They ended up perfect IMHO, so I figure it was a good choice for me.
So I sliced up a Leftover Baked Tater & Sautéed it in a bunch of Butter in a Pan. I love that & always plan on some leftover Baked Taters, so I can make some sliced like these the next day!!
Then SV’d the Scallops & Dried & Seared them.
The searing worked Great—I had just enough time to spread them all out. Then as soon as they were spread out, I started flipping them over, and by the time I was done flipping them all over it was time to start removing them. Great Timing!!
The only time I get to eat Seafood or Fish is when Mrs Bear isn’t home, and this stuff was really a Treat !!!
Thanks for stopping by,
Bear
While my Scallops were taking a Swim, I sliced up a Leftover Baked Tater, and sautéed the slices in Butter until nice & Dark Brown:
After 40 minutes in 140° water bath, I dumped them out & Dried them off on Paper towels:
Then into a Pan with some Butter, and seared both sides of all of the Scallops:
So this my friends is one of the kinds of meals the Bear has when home alone!!! MMMMmmmm………..
Mrs Bear had to go to a 3 year old’s Birthday Party, so The Bear got to break out the makings of some Seafood.
Mrs Bear had picked up a big bag of Bay Scallops for me, so I split it in half, froze half & got this half ready for my Sous Vide Supreme, by vacuum sealing with some Butter & some CBP.
I found Temps anywhere from 118° to 155° in my search, and since I’m not crazy about rare seafood, and never eat Raw Fish, I chose to go with “Medium” 140° SV Temp for 40 minutes. They ended up perfect IMHO, so I figure it was a good choice for me.
So I sliced up a Leftover Baked Tater & Sautéed it in a bunch of Butter in a Pan. I love that & always plan on some leftover Baked Taters, so I can make some sliced like these the next day!!
Then SV’d the Scallops & Dried & Seared them.
The searing worked Great—I had just enough time to spread them all out. Then as soon as they were spread out, I started flipping them over, and by the time I was done flipping them all over it was time to start removing them. Great Timing!!
The only time I get to eat Seafood or Fish is when Mrs Bear isn’t home, and this stuff was really a Treat !!!
Thanks for stopping by,
Bear
While my Scallops were taking a Swim, I sliced up a Leftover Baked Tater, and sautéed the slices in Butter until nice & Dark Brown:
After 40 minutes in 140° water bath, I dumped them out & Dried them off on Paper towels:
Then into a Pan with some Butter, and seared both sides of all of the Scallops:
So this my friends is one of the kinds of meals the Bear has when home alone!!! MMMMmmmm………..
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