Oh my, oh my…dinner was amazing tonight. I was able to get that wonderful sear on my scallops without overcooking these little delicacies. Chef Ramsey would be proud…(my Hell’s Kitchen fans will understand!)
The SousVide Scallops in Orange-Butter Sauce with Basil Pesto hit my taste buds in a great way tonight. I felt so bad for my oldest daughter…she is allergic to anything in a shell. So, I used the same ingredients but made her a piece of cod…it worked like a champ!
Other SousVide recipes that you may enjoy:
SousVide Lamb Shoulder with Hazelnut-Mint Pesto
SousVide Cowboy Steak
SousVide Asian Burgers with Ginger-Avocado Sauce and Pickled Slaw
SousVide Scallops in Orange-Butter Sauce with Basil Pesto
- 10 large sea scallops
- 3 tablespoons ghee or butter
- 1 teaspoon raw honey
- 1/4 cup freshly-squeezed orange juice (or clementines/mandarins)
- Basil Pesto:
- small handful of fresh basil (about 10 large leaves)
- small handful of fresh parsley (about 1/4 cup)
- 2-3 cloves of garlic
- 1/4 teaspoon sea salt
- 1 teaspoon freshly-squeezed orange juice (or clementines/madarins)
- 2 tablespoons blanched slivered almonds (any nut will do!)
- 4-5 tablespoons of olive oil
- 1 teaspoon whole grain mustard
- Additional Optional Garnishes: orange sections and pea shoots
- Preheat SousVide water oven to 120 degrees F.
- Pat down scallops with a paper towel. Season lightly with sea salt and fresh pepper. Place about 2-3 scallops per bag and seal. Don’t let the seal squeeze the scallops. Seal them right before this happens.
- Cook for 20 minutes.
- In the meantime, melt 2.5 tablespoons of the butter. Whisk in the honey and the 1/4 cup of orange juice. Let cool to room temperature.
- In a small food processor, blend basil, parsley, garlic, salt, 1 teaspoon orange juice, almonds, whole grain mustard and about 3 tablespoons of the olive oil. Add an additional 1 tablespoon of olive oil at a time until desired consistency…it should be pasty-oily.
- Remove the scallops from the water bath and plastic bags. Marinate scallops in the butter mixture for 5 minutes. Flip the scallops and give it another 5 minutes in the liquid.
- In a hot skillet over medium-high heat, melt the remaining 1/2 tablespoon butter. Gently place the scallops in the skillet (away from you so that you don’t splash hot butter on yourself). Scallops should not be touching each other…they need a little room to breathe. Lightly season one side with salt. Cook for one minute per side. Immediately remove scallops from the pan so they don’t continue to cook.
- Put a swoosh of pesto on the plate. Place your scallops. Garnish with optional orange segments and pea shoots.