Cooking Instructions
About your product choice
Referred to as the Pearl of the Sea, scallops are notoriously difficult to cook making this sweet and creamy dish ideal for the precision of sous vide cooking
20mins
51°
/
123°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Add a little dashi stock
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide and Grilled Scallops in Dashi with Pickled Daikon, Steamed Ginger and Shrimp Dumplings
Scallops poached in dashi adds extra umami to a dish. Paired with shrimp dumplings this dish is a show stopper.
View RecipeSous Vide Scallops, Summer Greens, Yuzu, Soup of Manx Queenies and Roast Shellfish Oil
A delicious scallop recipe courtesy of chef Steven Smith. Although ideal in the summer months, we think you will want to make this dish all year long.
View Recipe