Browning the scallops after they are cooked sous vide enhances the presentation of this elegant dish.
Ingredients
- 8 Brussels sprouts, shaved
- 1/2 small shallot, peeled and minced
- 2 bacon strips, cooked and chopped
- 3/4 cup white wine
- 8 whole peppercorns
- 1 bay leaf
- 1/2 small shallot
- 1 cup heavy cream
- 4 ounces unsalted butter, cut into cubes
- Kosher salt and white pepper, to taste
- 1 cup olive oil, divided
- 1 ounce fresh chives
- 1/2 small red bell pepper, diced and sautéed
- Kosher salt, as needed
- 2 cups cold water
- 1/2 teaspoon kosher salt
- 4 (2-ounce) diver scallops
- Canola oil, as needed
Instructions
1. To make hash: Sauté Brussels sprouts and shallots over medium heat with canola oil. Add bacon pieces at the end and season with kosher salt and white pepper to taste.
2. To make butter sauce: Place white wine, peppercorns, bay leaf and shallots in sauce pot. Reduce over medium-high heat until almost dry. Add cream and reduce until the liquid coats the back of a spoon. Add butter a couple of cubes at a time while stirring constantly until all butter is incorporated and the ingredients are emulsified. Strain and season with kosher salt and white pepper.
3. To make oils: Purée ½ cup oil and chives for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Purée ½ cup oil with diced red pepper for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Set aside until ready to use.
4. To make scallops: Set sous vide water bath to 124°. Dissolve salt into cold water. Place scallops in brine and refrigerate for 30 minutes. Remove scallops and pat dry. Place dry scallops in plastic wrap end-to-end and roll tight. Twist ends, tighten scallops and tie ends. Vacuum seal or place in a resealable bag and squeeze out all air inside bag. Place in sous vide bath for 20 minutes. Remove scallops, pat dry and season with salt. Heat canola oil in hot pan over high heat and sear scallops on one side. Once desired browning is achieved, remove scallops and serve immediately with hash and butter sauce. Garnish with chive and red pepper oils.
