| Recipe: |
A combination of two recipes... one from Ideas in Food (the sous vide part) and one from Cook's County (bacon-wrapped part)
For 2
4 c water
2 1/2 T sea salt
8 large (U-10) scallops
2 T olive oil
2 T butter
4-8 strips bacon (NOT thick cut) - you'll need 4 strips if the bacon is pretty wide, 8 if narrow
Stir water and salt in a large bowl. Brine scallops for 10 minutes. Remove and pat dry. Preheat a circulating water bath to 122 F*. Set 2 pieces of plastic wrap on a flat surface and arrange 4 scallops on each sheet, end to end, so they resemble scallop logs. Roll/wrap them tightly and seal them in vacuum bags. Cook scallops at 122 F for 30 minutes. Transfer them to ice bath to cool and store them in the fridge for up to 2 days if you're not finishing them immediately.
If you ARE finishing them immediately, par-cook the bacon until fat has started to render out but the bacon is still flexible (either with paper towels in microwave or under a press in a skillet). If you used 4 wide slices, cut them in half the long way once they are fried. Wind bacon around each scallop and secure with a toothpick.
Heat olive oil in a large heavy bottomed pan over medium high heat until it just begins to smoke. Add scallops and sear (2-3 minutes) until they have a dark golden crust. Flip them over and add the butter. Spoon melted butter over scallops as the other side sears (another 2-3 minutes or until butter stops foaming). Remove from pan and let rest a few minutes. Serve.
Graciously accept accolades from your dining partner :-)
*This is the sous vide part. It's a pain, but you can fake it with a saucepan, a ziplock, and a thermometer:
1) Roll scallops as described, then put in a ziplock. Slowly immerse ziplock (sealed about 75% of the way) into a sinkful of water. Let water push the air out... when all but zipper is immersed, seal the rest of the way.
2) Heat a saucepan (or Dutch oven... something large enough to hold your bag o' scallops) of water to 122 F. Add scallops and stand by your stove, swirling the bag and checking the temperature. Make micro-adjustments to keep the temp as close to 122 F for half an hour. |