Sous Vide Brown Butter Scallops with Polenta
A fresh herb salad accompanies perfectly cooked scallops in this satisfying dinner made using a sous vide immersion circulator. Look for environmentally friendly diver scallops (harvested by hand from the ocean floor) for the best flavor.
Ingredients:
For the scallops:
- 1 lb. (500 g) sea scallops, side muscle removed (about 16 scallops)
- Kosher salt and freshly ground pepper
- 2 fresh tarragon sprigs
- 2 fresh thyme sprigs
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into 1-Tbs. pieces, plus 5 Tbs. (2 1/2 oz./75 g) unsalted butter
For the Parmesan polenta:
- 4 cups (32 fl. oz./1 l) chicken or vegetable broth
- 1 cup (5 oz./155 g) yellow cornmeal
- Kosher salt and freshly ground pepper
- 1 1/2 cups (6 oz./185 g) grated Parmesan cheese
- 1/4 cup (2 oz./60 g) crème fraîche
- 2 Tbs. heavy cream
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
For the salad:
- 1 cup (1 oz./30 g) lightly packed fresh cilantro leaves
- 1 cup (1 oz./30 g) lightly packed fresh flat-leaf parsley leaves
- 1 cup (1 oz./30 g) lightly packed fresh dill leaves
- 1 cup (1 oz./30 g) fresh basil leaves, cut into chiffonade
- 1 1/2 cups (1 1/2 oz./45 g) mâche or baby arugula
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 2 tsp. white wine vinegar
Directions:
To make the scallops, prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 140°F (60°C).
Season the scallops with salt and pepper. Divide the scallops, tarragon and thyme evenly between 2 small vacuum bags and add 2 Tbs. butter to each bag. Arrange the scallops in a single layer and vacuum seal closed.
When the water reaches 140°F, lower the bags into the water bath. Cook the scallops until tender, 35 to 45 minutes.
While the scallops are cooking, make the Parmesan polenta: In a saucepan over high heat, bring the broth to a boil. Slowly whisk in the cornmeal. Reduce the heat to medium-low and cook, uncovered, whisking occasionally, until the cornmeal has absorbed the liquid and is tender, about 10 minutes. Season to taste with salt and pepper. Continue to cook, whisking, until thickened, about 3 minutes. Remove from the heat. Whisk in the Parmesan, crème fraîche, cream and butter. Keep warm until ready to serve.
To make the salad, in a large bowl, combine the cilantro, parsley, dill, basil and mâche and toss to mix. Just before serving, season generously with salt and pepper, drizzle with the oil and vinegar, and toss gently to coat.
When the scallops are ready, remove the bags from the water bath and transfer the scallops to a plate. Discard the herb sprigs. Pat the scallops dry and season with salt and pepper.
Heat a large sauté pan over high heat until very hot and add 1 Tbs. of the remaining butter. Working in batches, add the scallops and sear, turning once, to form a golden crust, about 1 minute per side. Transfer the scallops to a plate. Reduce the heat to medium-low and add the remaining 4 Tbs. butter to the pan. Cook until browned and fragrant, about 5 minutes; be careful not to let it burn. Return the scallops to the pan and baste with the browned butter for 30 seconds.
Divide the polenta among individual plates. Spoon the scallops over the polenta. Serve with the salad alongside. Serves 4.
Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)
Recommended Products
-
$30
-
$22.95
-
$26.95
