Shuckin’, Crackin’, and Peelin’ – Let’s Dish Shellfish!

shellfish

Our customers are always asking about seafood. So we wanted to share some settings for turning out perfect, tender-firm shellfish from a CVap®.

The delicate nature of shellfish requires extra care and attention during the cooking process. It is easy to overcook and sabotage the flavor and texture of your favorite mussel or clam. CVap is excellent for cooking shellfish because you have precise control over time and temperature. Below are some suggested settings for a variety of delicious crustaceans. 

  1. Select an ingredient and target temperature from the table below.
  2. Set CVap Vapor and Air to the same temperature. Legacy models will be set to temperature and have a zero differential.
  3. Prep shellfish as preferred* and then place in CVap for recommended temp and times.
shellfish
Shellfish Preparation Vapor/Air Time
Clams or Cockles
Blanched and Shucked
133° -135°
2 hours
Lobster Claws
Shelled
140°-154°
2 hours
Lobster Tails
Shelled
129°-145°
2 hours
Mussels
Blanched and Shucked
146°-149°
2 hours
Oysters
Shucked
118°-126°
2 hours
Razor Clams
Blanched and Shucked
140°-146°
2 hours
Scallops
Whole
122°-129°
2 hours
Shrimp (Prawns)
Peeled
140°-165°
2 hours

*Note that clams, cockles, mussels and razor clams should be par blanched in boiling water for two minutes and then removed from shells. Reserve shells if you prefer to serve the finished product in them.

For a different riff on cooking with clams, check out this recipe from Michelle Bernstein, Chef/Owner of Michy’s in Miami: Pork Belly with Sake Braised Clams, Bok Choy, and Shitakes, click here.

Got a favorite shellfish dish to share? We’d love to hear from you!

CVap® Operators Groups

Share your recipes on Facebook or Linked In. These groups are all about Winston CVap Technology.  Sharing settings, recipes, and tips on how to utilize CVap in your kitchen. 

Umami Seared Scallops Staged in CVap®

umami seared scallops

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 scallops

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.

Ingredients

  • 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

Instructions

  1. Prepare marinade by blending liquid ingredients; reserve some for drizzling.
  2. Place scallops in the marinade for a minimum of 4 hours.
  3. Place marinated scallops in a CVap Cook and Hold oven set at 122°F  Vapor/ 122°F Air.
  4. Allow scallops to stabilize at 122° core temperature for 1 hour.
  5. Hold scallops on Infinite Hold set at 122°F  Vapor/ 122°F Air until ready to sear.

Searing

  1. Heat clarified butter in sauté pan.
  2. Sear scallops on all sides (about 2 minutes per side).
  3. 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!

CVap® Staged Scallops

scallops staged in CVap a consistently perfect

Staged Scallops

These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A quick two minutes in a pan to finish them, and they’re ready for the table! If CVap can cook a delicate food like scallops to perfection every time, imagine what it can do for your operation!