Sous vide scallops in 122 degree water bath
Before I forget what I did, I want to document the sous vide scallops recipe from last week:
Dump a pound of raw wild scallops into a bowl. Season with salt and pepper. Place them in a vacuum seal bag interspersed with 2 tablespoons of coarsely chopped butter. Seal. Submerge the bag in a water bath held at 122 degrees F for one hour or more. Remove scallops and brown one or more sides in a hot pan.
Served with swiss chard risotto (it’s nice to have the fresh chard from the garden … it tastes fresher).
