If you are in the mood for something deliciously light and melt-in-your-mouth delicate, these uniquely prepared umami seared scallops are exactly what you need.
What makes umami seared scallops preparation unique?
The advanced staging process, of course! With advanced staging, food is heated to the exact internal temperature required and then held at that temperature – without overcooking or drying out – until the chef is ready to finish the dish and serve it to waiting customers.
This means the final, flavor-enhancing touches are made to the dish just moments before it is served, not 30 minutes (or more) before. The final product is more succulent, tender, and delicious than is possible using common cooking methods.
Umami Seared CVap Sea Scallops
One of our favorite recipes utilizing advanced staging is Umami Seared Sea scallops. We temper the scallops in a CVap at 122°F for an hour and then pan sear to get a caramelized exterior finish. The reason advanced staging works so well, in this case, is that sea scallops are particularly delicate and if exposed to high heat for too long they can become rubbery in texture. If not cooked enough, the scallops might have a texture that is not quite firm enough for some guests. I have included our recipe below.
- 1 lb (12-16) sea scallops, rinsed and drained
- ¼ cup beef stock
- ¼ cup dashi
- 3 tablespoons ketchup
- 3 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons clarified butter
- ¼ cup reserved marinade
- 4 tablespoons minced lemongrass and chives
- Prepare marinade by blending liquid ingredients; reserve some for drizzling.
- Place scallops in the marinade for a minimum of 4 hours.
- Place marinated scallops in a CVap Cook and Hold oven set at 122°F Vapor/ 122°F Air.
- Allow scallops to stabilize at 122° core temperature for 1 hour.
- Hold scallops on Infinite Hold set at 122°F Vapor/ 122°F Air until ready to sear.
- Heat clarified butter in sauté pan.
- Sear scallops on all sides (about 2 minutes per side).
- Place on plate to serve, drizzle with marinade that has been held in reserve, and top with chopped aromatics.
Try advanced staging with a CVap for fantastic finished products and feel free to share your favorite recipes here. We’ll make sure they get posted. If you aren’t familiar with CVap, please visit our website or give us a call to arrange a demo!