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Step 5Chill the Scallops
Chill the scallops in an ice bath. Chilling in this way is reported to help set a custard-like interior, and prevent the scallops for dumping all their liquid when you sear them.
The scallops are now cooked, and you could eat them, but to finish and make them a masterpiece, you want to sear both sides.
The scallops are now cooked, and you could eat them, but to finish and make them a masterpiece, you want to sear both sides.
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Mar 31, 2012. 1:24 PMjobiswan
says:
no need for ice water bath, just take them from water oven to sear. If you are doing these ahead of time, do use the ice water bath to quick chill, use within two days or freeze. All souse vide bagged foods, cooked or raw, should be stored below 36 degrees F.
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