Ingredients
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18pcs Hokkaido Large ScallopsDefrosted
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1/2-1 cup Heavy Cream
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1/4 cup Sundried Tomatoesfinely sliced
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2 tbsp Olive Oil
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1tbsp Garlicminced or finely chopped
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1 small Onionyellow onion diced
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1/2 cup Chicken Stock
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5-6 springs Thyme
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4-5 sprigs Rosemary
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4-5 sprigs Sage
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6-8 pcs Basil leavesfinely sliced
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to taste Parmesan Cheesefreshly grated
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to taste Sea salt
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to taste Black Pepper
Directions
This is a delicious pan of scallops in creamy and tangy sauce that is great with pasta, dip for breads or even by itself. I also added prawns and have also added fish to it. Basically works well with all sorts of seafood. A great dish to serve up when hosting or at a potluck. Rustic and strong flavours with delicate sweetness of scallops and prawns. So easy to prepare that if scallops are prepped beforehand, you only need no more than 15 minutes to whip up the dish. Every time I cooked this, it was met with great reviews. =) It can be a starter with breads or a main, or a tapas.
TIPS
Simple and tasty dish that is well received by all. Quick to whip up and suitable for all ages.
1） Cook scallops:
First, defrost the scallops. You can either leave them in the chiller for a day or leave them in a sealed bag on counter top for few hours.
I used a sous vide stick to cook the scallops first. But if you don’t have a sous vide stick, I am sure you can prep the same dish with more care. You can either choose to pan fry the scallops your usual way, which I am sure will still be tasty. Or you can create your own sous vide bath with a thermal pot and an airtight. Scallops have a short cooking time and a low cooking temperature so it is easy enough to do.
For sous vide method, once thoroughly defrosted, pat dry the scallops and place them in a ziplock or silicon bag with some salt and ground black pepper and drizzle of olive oil in a single flat layer. Remove all air from the bags using water pressure by closing most of the opening leaving a small opening for air to escape. Then ease the bag slowly into a water bath (pot of water) and allow the water pressure to push the remaining air in the bag out through the little opening before sealing it. The bag should cling to the scallops tightly and sink to the bottom of the pot.
Set temperature to 55C and once it reached 55C, allow the scallops to cook for 30 minutes. If you are using a thermal pot, use a thermometer to monitor the temperature of the water as you heat up the pot on medium or low heat. Once it hits 60C, remove the pot and place in its thermal layer and cover for 30 minutes.
2) Prep the sauce:
As the scallops are cooking, you can start prepping the sauce. Heat a big flat frying pan over medium heat and add some olive oil. Once lightly heated, add minced garlic and diced onions and fry till lightly coloured. Be careful not to burn as it will result in a bitter taste, so it is important that the pan does not get too hot.
Next, add chicken stock and chopped sun-dried tomatoes, and allow it to boil. Then add cream and herbs. Lower to a simmer.
When the scallops are done, remove from bag and pat dry with paper kitchen towels. Throw the stock into the sauce to give it more sweetness.
3) Brown the scallops and serve up:
In a non-stick flat pan, add a drizzle of olive oil and heat up the pan to high heat. Place the scallops on the pan to brown for 1-2 minutes each side then remove and place into the sauce pan or serving platter in a single layer.
Once all scallops are done, place the scallops into the pan and serve with the sauce in pan. Garnish with some fresh basil and a few dashes of olive oil and freshly grated parmesan cheese.
Try this dish for your next family treat and I am sure you will receive loads of praises and smiles.
Steps
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1
Done
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Cook Scallops1) Sous Vide: 30min at 50C. Place scallops in reusable silicon or resealable plastic bag, drizzle olive oil and season with some salt and pepper. Close bag , removing all air and ensuring scallops are in a single layer and submerge bag into water bath. Please read above tips on thermal pot way of doing sous vide. Once done, remove scallops from bag, leave on towel and pat dry. Keep the juice in the bag to be added to the sauce. 2) Pan Seared Scallops: Meanwhile pat dry scallops with towels. Let is sit in towels for 10 minutes. Heat pan on stove. Sprinkle salt and pepper on scallops. Add oil and when it is very hot, slide in scallops carefully in one single layer. Cook one side for 1-1.5 minutes till browned. Carefully flip to other side. Once cooked, remove from pan and place on plate, set aside. |
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2
Done
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Fry garlic and onionsPlace frying pan on stove over low heat. Add garlic and onions and gently fry lightly browning the spices. |
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3
Done
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Add stock and sundried tomatoesAdd chicken stock and sundried tomatoes. Bring to boil. |
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4
Done
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Add cream and herbs and scallop juiceAdd herbs and stir in cream bit by bit till the right consistency. Lower heat to simmer for 5 minutes till sauce is reddish from tomatoes and flavours of herbs are released. Add juice in sous vide bag into the pan. |
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5
Done
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Brown scallopsWhile sauce is simmering, if using sous vide method, heat non-stick pan with some olive oil till almost smoking point, Place scallops in one at a time in a single layer and lightly brown each side for 20 to 30 seconds and carefully flip over. |
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6
Done
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Add scallops to sauce and garnishTurn off the heat and place browned scallops into sauce in a single layer and garnish with basil leaves and a few splashes of olive oil and season with dash of black pepper and parmesan cheese. |
