SOUS VIDE RECIPES STEAK RECIPES
SOUS VIDE SCALLOPS WITH GARLIC AND LEMON BUTTER RECIPE ...
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Provided by Bren
Categories Scallop Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes.
- Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method.
- Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.
- Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.
- Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish.
- Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.
Nutrition Facts : Calories 304.9 calories, CarbohydrateContent 8.9 g, CholesterolContent 70.8 mg, FatContent 22.2 g, FiberContent 0.3 g, ProteinContent 12.3 g, SaturatedFatContent 9.5 g, SodiumContent 547.5 mg, SugarContent 0.5 g
SOUS VIDE MEDIUM-RARE STEAK - RECIPES.ANOVACULINARY.COM
Why cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven. The steak cooked sous vide has a few distinct advantages: First, it is medium rare almost completely from edge-to-edge. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Third, if you're cooking a steak with a defined fat cap (like a ribeye or strip steak), you'll definitely want to choose the sous vide option — the fat on a sous vide steak is tender and flavorful, while the fat on a traditionally cooked steak is tough and gristly. Which would you rather eat?
Provided by Kate Itrich-Williams
Total Time 02 hours 00 minutes
Prep Time 010 minutes
Yield Ingredients for 1
Number Of Ingredients 3
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