SV Scallops

[jmusser]

First try at these guys. Recipe from a SV cookbook. One of the best smelling and great looking dishes. The taste didn't match. Would definitely do a cooler temp in SV as I broke to my wifes request. Did 30 mins at 125* would do more like 120 next time, or maybe even 115. Ended up a little overdone and stringy. Live and learn!

Patted and seasoned

In the SV bag with olive oil

Butter, wine, garlic=Heaven

Into the CI

Plated up with some risotto

 

[uncle eddie]

I seriuosly thought about using my SV for scallops but they only take 7 or 8 minutes in the skillet and they come out delicious. I do apreciate your post - we will probably pass on SV scallops.

 

[thirdeye]

I've done sea scallops from Sam's Club at 121° for 25 minutes but theirs are quite large. I wonder if you happened to buy what I call 'wet scallops', these are the ones that have been dipped in a phosphate solution for moisture retention. Did you notice a lot of liquid in the bag after SV? When sauteing.... wet scallops really weep water, it's a dead giveaway.

 

[jmusser]

I've done sea scallops from Sam's Club at 121° for 25 minutes but theirs are quite large. I wonder if you happened to buy what I call 'wet scallops', these are the ones that have been dipped in a phosphate solution for moisture retention. Did you notice a lot of liquid in the bag after SV? When sauteing.... wet scallops really weep water, it's a dead giveaway.

They were frozen. Thawed first before SV bath.

Uncle Eddie- same thought. Will prob stick with just pan. Just love to experiment.

 

[TNJAKE]

They sure look delicious though

 

[smokerjim]

They look good from here

 

[dls1]

I only do dry-packed sea scallops, usually U12s. Several years ago, I did a couple pounds SV then briefly seared them. I quickly concluded that what I had done was experience a minimal waste of time, water, and electricity. Haven't done them SV since.

 

[jmusser]

I only do dry-packed sea scallops, usually U12s. Several years ago, I did a couple pounds SV then briefly seared them. I quickly concluded that what I had done was experience a minimal waste of time, water, and electricity. Haven't done them SV since.

Hahaha! Basically same experience. Not a particularly difficult or long cook in the CI.

 

[SmokinEdge]

They look great.
But I’m definitely in the “Don’t SV everything” camp. Scallops are delicate crustaceans. No need to fire up the SV. Only exception I can think of is eggs. Those poach up well.