These scallops are first cooked sous vide and then finished in a hot sauté pan. (Sous vide, or “under vacuum,” is a technique where foods are vacuum sealed in food-grade plastic bags, then cooked slowly in a circulating hot water bath at precise temperatures; see a fuller discussion on page 199.) In all of our recipes using sous vide, we give you the option of substituting a zip-top bag for a vacuum-sealed one; as long as you are able to accurately control the temperature of your water bath, you will achieve a comparable result. It is important to squeeze as much air as possible out of the bag because this will affect how efficiently the heat is conducted through the food. The brining and first cook can be done as soon as you get the scallops into your kitchen. The first cooking seems to firm up the flesh and intensify the flavor. We utilize the first two steps even when we’re planning to serve the scallops in a raw, marinated preparation. It makes them easier to work with and gives them a slightly firmer texture. When we sear the scallops just before serving, we find that they cook more evenly and do not exude as much liquid as raw scallops do.
Recipe information
Yield
serves 2 as an entrée or 4 as an appetizer
Ingredients
Preparation
Step 1
In a large bowl, combine the water and salt, stirring until the salt is dissolved. Remove the muscle from the scallops and place the scallops in the brine for 10 minutes. Remove and pat dry.
Step 2
Preheat a circulating water bath or large pot of water to 122°F (50°C).
Step 3
Set two sheets of plastic wrap on a work surface and arrange 4 scallops on each sheet, end to end, so they resemble scallop logs. Wrap the plastic tightly around the logs and then seal them in vacuum bags. Alternatively, you can place the logs in large zip-top bags and seal them, squeezing out as much air as possible. Place the bags in the water bath and cook the scallops for 30 minutes, then transfer the bags to an ice water bath and let cool. When the scallops are cold, transfer them to the refrigerator. They will keep for up to 2 days.
Step 4
To cook the scallops a second time, heat a heavy-bottomed pan that is large enough to comfortably hold all the scallops over medium-high heat. Unwrap the scallops and season them with salt. Pour the oil into the pan and when it just begins to smoke, add the scallops. Sear the scallops on one side. When they have formed a dark golden crust, 2 to 3 minutes, flip them over and add the butter to the pan. Baste the scallops with the butter until it stops foaming. Remove the scallops from the pan, let rest for 5 minutes, and serve.
