Sous Vide Scallops Bacon Wrapped Scallops Recipes

Steps:

• Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes.
• Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method.
• Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.
• Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.
• Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish.
• Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.

Steps:

• Wrap each scallop with one slice of bacon. Put the scallops in a single layer in the vacuum bag. Add thyme and chopped shallots. Seal under vacuum in a plastic bag according to the manufacturer's instructions (I used Foodsaver). *For regular scallops, just season with salt and pepper and seal them in the bag* For medium rare scallops (preferred), cook at 125 °F (52 °C) in a water bath for about 20-40 minutes. For medium scallops (still delicious), cook at 140 °F (60 °C) in a water bath for about 20-40 minutes. The benefit of cooking at 140 °F is that you can cook it with other items (such as chicken breast) that need to be cooked at that temperature at the same time. Remove the scallops from the bag, dry well with paper towels, and briefly sear in a pre-heated grill pan on high heat just until nicely browned. Serve!