MacKenzie Posted March 27, 2015 Report Posted March 27, 2015 Made some crispy potato latkes while the scallops were in the bath at 140F for 20 mins. Seared the scallops in ghee to add some colour. Interior view of the scallops, moist and tender:) 2
CeramicChef Posted March 27, 2015 Report Posted March 27, 2015 Wow! That is one very tasty looking cook! I love scallops and those are some kind of righteous. Kudos!
tinyfish Posted March 28, 2015 Report Posted March 28, 2015 Dam shell fish allergies....I'd be all over those.
ckreef Posted March 28, 2015 Report Posted March 28, 2015 Love some nice big scallops. Really great cook.
tony b Posted March 28, 2015 Report Posted March 28, 2015 On my "to do" list for SV cooking, along with shrimp.
MacKenzie Posted March 28, 2015 Author Report Posted March 28, 2015 The rest of the scallop dinner is SV scallop chowder made with the juices from the scallop SV bag. Never throw those those juices out, they are worth their weight in gold Onion, carrot, potato, salted chives, white pepper, ginger, a little corn starch, milk, water and green onions were added to the bag juice:). 1
ckreef Posted March 28, 2015 Report Posted March 28, 2015 Great looking chowder. Awesome use of the leftover juice. Nice pictures too.
tinyfish Posted March 28, 2015 Report Posted March 28, 2015 I tried...but I could not stop looking at that chowder. I dont even like soup and I have shellfish allergies too boot.
tony b Posted March 28, 2015 Report Posted March 28, 2015 I'm a serious foodie, but you're going to have to clue me in on the "salted chives?" Never run across that one before. Roger the suggestion to never toss the sous vide juices. When I do steak SV, those juices go into the sauteed mushrooms.
MacKenzie Posted March 29, 2015 Author Report Posted March 29, 2015 Tony, I'll dig up the recipe for the salted chives tomorrow:) Tony, posted the recipe in "Everything Else"
MacKenzie Posted March 29, 2015 Author Report Posted March 29, 2015 I needed some steam roasted garlic for a sausage recipe that I made this evening. Tomorrow I'll smoke some of the sausages. Here is the garlic roasted and cut horizontally in half- Here are some of the roasted cloves- Pressed the roasted cloves through a sieve and filled a small jar.
MacKenzie Posted March 29, 2015 Author Report Posted March 29, 2015 I made this post of the garlic but I want to delete it because I'm putting it in poultry to go with the chicken sausage. How do I delete this post? I don't see any delete button.
ckreef Posted March 29, 2015 Report Posted March 29, 2015 I made this post of the garlic but I want to delete it because I'm putting it in poultry to go with the chicken sausage. How do I delete this post? I don't see any delete button. No worries we can handle the double post. Looks interesting.
tony b Posted March 29, 2015 Report Posted March 29, 2015 Tony, I'll dig up the recipe for the salted chives tomorrow:) Tony, posted the recipe in "Everything Else" Thanks MacKenzie! I grow chives every year (in fact they've started to come up already - another sign of Spring at my house!), so I'll definitely be doing this later on.
GrillingMontana Posted May 23, 2015 Report Posted May 23, 2015 I have always found scallops done sous vide are much sweeter than just normal. Has anyone else experienced this?
MacKenzie Posted May 23, 2015 Author Report Posted May 23, 2015 Actually it is the only way I do them, they are just soooooooo good
tony b Posted May 23, 2015 Report Posted May 23, 2015 Haven't done scallops yet - hard to get good ones here in the Midwest. However, I can say that shrimp come out the best of any cooking method I've tried. Like I've said before, "As God as my witness, I shall never boil shrimp again!"
