Cinder scallop recipe seared sous vide

Seared Scallops

Seared Scallops with Spicy Pea and Edamame Purée

Scallops can easily turn dry or rubbery when cooked in a traditional pan. On the Cinder, Grill however, they’ll be perfectly tender and juicy every time. To bring out the subtle sweetness of the shellfish, they’re paired here with a mildly spiced pea and edamame purée.

 Cinder Grill Sous Vide Seared Scallops Recipe

Cinder Sous Vide Seared Scallops Recipe

Cinder Grill Sous Vide Seared Scallops Recipe

SERVES 4 (as a starter)

Ingredients

  • 12 scallops
  • 1 cup cooked edamame beans
  • 1 cup cooked peas
  • ½ cup sour cream
  • ½ lime, juiced
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • ½ tsp wasabi paste
  • 1 cup microgreens
  • Salt
  • Black pepper
  • Canola oil

    METHOD

    1. Season the scallops with salt and pepper. Set your Cinder device to your desired temperature (125°F is recommended for rare) and add the scallops to the grill.

    2. While the scallops are cooking, prepare the purée. Add the edamame, peas, sour cream, lime juice, oils, and wasabi to the bowl of a food processor and blend until relatively smooth. Season to taste with salt and pepper (feel free to add additional wasabi or lime here for an additional kick).

    3. Once the scallops have come up to temperature, remove them from the grill, wipe down the plates, and set your device to sear mode. Brush the hot plates with a little canola oil and return the scallops, searing until golden brown.

    4. To assemble the dish, take a large spoonful of the purée and place off-center of the plate. Using the back of the spoon, smear the purée into a soft curve. Dot the scallops on top of the purée and finish with microgreens and flaky salt.

    Note: Don't leave the scallops for more than two hours at 125°F. These come out deliciously so your guests will probably eat them in two minutes!

    Never Overcook Again

    Try this on Cinder Grill Today 

     Get Cinder Now

    Related Posts

    Roasted Frenched Rack of Lamb with Cap
    Roasted Frenched Rack of Lamb with Cap
    Lamb roast can sound intimidating to most people, including experienced cooks. However, this recipe is amazingly simp...
    Read More
    Chateaubriand Roast
    Chateaubriand Roast
    This technique uses the Cinder grill in a reverse way that will also speed up your cooking of this tender cut of meat...
    Read More
    Soy Marinated Salmon with quick pickled mung beans
    Soy Marinated Salmon with quick pickled mung beans
    Salmon is rich yet delicate and very forgiving, which makes it an excellent meal option for novice and experienced co...
    Read More