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)


  • 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


    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

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