Sous-vide Scallops with Pea Puree

Sous-vide Scallops with Pea Puree

If you haven’t noticed by now, I’m very fond of sous-vide cooking.  It’s so hard to overcook, or cook incorrectly with this method.  Each time I cook something sous-vide, it instantly becomes the “best I’ve ever had”.  Scallops are no different.  So tender, and so succulent – but be careful handling them after the sous-vide bath, as they are very delicate and can break.  This particular dish is extremely versatile, as you can serve this on a tasting spoon, as an appetizer, or an entrée.  The scallops are amazing, but the sweet pea puree is what makes this dish for me.  The puree is brilliant bright green in color, and bursting with sweet peas and roasted garlic.  The sauce is also simple to make, and can be made ahead of time, and heated upon service.

Shopping List

  1. U-8 scallops or larger
  2. Gocce di Casaliva premium extra virgin Organic pitted olive oil
  3. Unsalted butter
  4. Garlic
  5. Shallots
  6. Lemon
  7. Sweet peas
  8. Heavy cream
  9. S & P
  10. White pepper
  11. Baby carrots
  12. Veggie stock
  13. Parsley
  14. Carrot greens
  15. Canola oil


Kitchen Tools Needed

  1. Immersion circulator
  2. Stockpot
  3. Food Saver
  4. Cutting board
  5. Chef’s knife
  6. Zester
  7. Peeler
  8. Find mesh sieve
  9. Blender
  10. Saucepan
  11. Sauté pan
  12. Cast iron skillet
  13. Tongs
  14. Whisk
  15. Mixing bowl

Sous-vide Scallops

  1. Set immersion circulator to 123.8 degrees
  2. Remove side muscle from the scallops
  3. Place scallops in a Food Saver bag, in 1 flat layer!
  4. Zest 1 lemon
  5. In a mixing bowl, whisk together 2 tablespoons Gocce di Casaliva premium extra virgin Organic  pitted olive oil, 1 tablespoon melted unsalted butter, ½ teaspoon minced garlic, ½ teaspoon minced shallots, and ½ teaspoon lemon zest.  This works well with 8-10 each U-8 scallops.  Pour over the scallops in the Food Saver bag and seal
  6. Cook for 30 minutes
  7. Once cooked, heat a cast iron skillet over medium-high heat, the sear both sides of the scallops until golden brown.  Don’t overcook or you may jeopardize the integrity of the scallops

Sweet Pea Puree

  1. Pre-heat oven to 350 degrees.  Peel 3 cloves garlic, toss in canola oil and place in pre-heated oven.  Cook for 15 minutes, until roasted and golden brown
  2. In a medium saucepan, place 1 cup of frozen sweet peas, 3 roasted garlic cloves, and enough heavy whipping cream to cover the peas.  Heat over medium until a simmer.  Once a simmer has been reached, take of the heat source
  3. With a slotted spoon, put the peas, and garlic in a blender.  Add about half of the cream, and blend till smooth.  Depending on how thick you want the puree, add more cream until the desired consistency is achieved.
  4. Season with salt and white pepper.  I use white pepper because I want this sauce to be bright green, with no other colors in it.  Reserve the leftover heavy cream for an aerated cream

Aerated Sweet Pea Heavy Cream

  1. Chill the leftover cream – this will have great pea and garlic flavors
  2. Either using an ISI thermo whip, or the old fashioned way, whisk the chilled heavy cream.  I’m not trying to achieve a whipped cream, but rather, a sauce with a little viscosity – more than a sauce, but less than a foam

Baby Carrots

  1. Wash and peel 1 bunch of baby carrots
  2. Cut the greens for the carrots leaving only a ½” stem
  3. Keep the carrot greens for garnish
  4. In a sauté pan over medium heat, add 1 tablespoon Gocce di Casaliva premium extra virgin Organic pitted olive oil, 1 teaspoon minced garlic, 1 teaspoon minced shallots
  5. Add cleaned baby carrots and sauté for 2 minutes.  Don’t let the garlic and shallots burn
  6. Add 1 cup veggie stock
  7. Reduce stock to a syrup and season with salt and pepper

Fried Carrot Greens

  1. In a medium saucepan, heat 1 cup of canola oil
  2. Make sure the carrot greens are washed and completely dry, so there is no popping oil when you introduce the greens
  3. Fry for about 15 seconds.  Using a sieve, transfer fried carrot greens to a plate lined with paper towels

Plating – There are many ways to plate this dish; as an app, an entrée, in a bowl, or on a long plate.  I personally like to “drag” the pea puree, and then arrange the scallops on the puree.  Lemon zest should be used as a garnish, along with the fried carrot greens


Flavors of Lonato Products Used:

Premium Extra Virgin Organic Pitted Olive Oil

Premium Extra Virgin Organic Pitted Olive Oil

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