Description
Please forgive us for crowing indecently, but we killed last night’s dinner. Rocked it. We made scallops sous vide in a bacon leek sauce. It was the stuff of which dreams are made. Someday, we will regale future generations with fanciful tales about that meal. And, those wide-eyed youths will listen in wonderment. They will ask, “What is a scallop?” because global warming will have eradicated them.
Ingredients
- 8 whole Sea Scallops
- 1 Tablespoon Butter
- 3 strips Bacon
- 3 spears Leeks, Sliced
- ⅓ cups White Wine
- ⅓ cups Milk
- ¼ cups Chicken Stock
- Salt And Pepper
Preparation
Note: You will also need a vacuum sealer and a sous vide machine.
Pat scallops dry. Sprinkle with salt and pepper. Insert scallops into a vacuum bag. Divide butter into four or five pieces and arrange between scallops. Vacuum seal bag using “moist” and “gentle” settings. Cook sous vide at 122°F for 30–45 minutes. Remove from bag and pat dry. Sear the scallops in an already blazing hot cast-iron skillet for 20 seconds per side. Don’t overcook!
In a skillet, fry bacon. Remove strips when cooked. Add leeks and sauté for 5 minutes. Add white wine and bring to a simmer for four minutes. Add milk and cook for a few minutes until leeks are tender. Pour the mixture into a blender. Add chicken stock, and puree. Return the mixture to the skillet and reduce to the desired consistency. Add salt and pepper to taste.
Distribute sauce among plates. Top with scallops. Garnish with crispy bacon if desired.
