Wednesday, March 9, 2011

Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce

Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce
Scallops + Bacon + Peas + Butter

Don't those flavor profiles sound fabulous?

Continuing with my Sous Vide Supreme experiments, here's my latest recipe for Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce.

I cooked the scallops sous vide with rendered bacon fat to a beautiful medium rare (all vacuum sealed together in a bag). Then I seared them on the stove, and served them over sauteed pea tendrils with a tangy Buerre Blanc sauce.

The sous vide scallops were stunning. That's the only word for it.

They took on a heavenly texture, almost reminiscent of lobster, with a subtle richness from the bacon fat. The pea tendrils contributed a refreshing brightness to the dish, calling to mind fresh spring peas. The Buerre Blanc sauce, inspired by my chef brother, worked perfectly with the scallops and pea tendrils (like riff on peas with butter).

To cook this recipe conventionally, simply sear the scallops in bacon fat and serve over pea tendrils with the Buerre Blanc sauce. If you can't find pea tendrils, baby spinach would be a great substitute.

Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce
Serves 2 people
Cooking time: about 30 minutes
Print Recipe

6 jumbo scallops
4 cups pea tendrils, chopped
3 teaspoons rendered bacon fat, refrigerated until solid
2 tablespoons grapeseed oil
salt and freshly ground pepper
1 recipe Buerre Blanc sauce

Preheat the Sous Vide Supreme to 122 degrees F.

Pat the scallops dry and season with salt and pepper. Put the scallops into bags so that they aren't touching, placing 1/2 teaspoon bacon fat on each one. Vacuum seal the bags and place them into the Sous Vide Surpreme, again making sure that the bag are not touching (this is to ensure even cooking). Cook for 20 minutes.

Once the scallops have finished cooking, remove them from the Sous Vide Surpreme and cut them out of the bags.

Heat the grapseed oil over medium high heat. Quickly sear the scallops on both sides and remove from heat. Add the pea tendrils to the same pan and wilt them.

To plate, place three scallops onto a bed of pea tendrils on each plate. Top with the Buerre Blanc sauce and a little freshly ground pepper. Enjoy!

Source for Ingredients
scallops and pea tendrils from West Hollywood Farmers Market

bacon fat rendered from Zingerman's Bacon of the Month Club

grapeseed oil from Trader Joe's

1 comment:

  1. Adding the peas make it more tasty. There are restaurants in the hamptons worth trying as well.