The recipe for a flavorful deep-sea scallop dish with Cannellini beans and artichokes sounds scary, but in fact it's really easy to make. Deep-sea scallops are cooked in one bag while artichoke and bean stew occupy another one. A sous vide cooking method nullifies the chance of overcooking the scallops. Just seal everything in bags, pour a glass of white wine to treat yourself and enjoy cooking.
Ingredients
Serves: –+
- Deep-sea scallops 350 gr
- Olive oil 6 tbsp
- Salt and pepper
- Cannellini beans 1 can
- Artichoke chokes (canned or frozen) 4 pcs
- Sun-dried tomatoes ¼ cup
- Garlic 1 clove
- Rosemary ½ tsp
Method
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Shuck and dry the scallops. Lay them out in one layer in a cooking bag adding 1 tablespoon of olive oil and a pinch of salt. Seal the bag. -
Take another bag and put the following ingredients inside: Cannellini beans, artichoke chokes, sun-dried tomatoes, garlic, rosemary and 2 tablespoons of olive oil. Season ingredients with salt and pepper to your liking. After that, seal this bag as well. -
Immerse both bags in a water bath preheated to 54ºC (129.2°F) and set the timer to 30 minutes.
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When the timer alerts you on finishing the procedure, take the bags out. Put the bag of beans and artichokes aside for a while. Instead, pull out the scallops from the corresponding bag and pat them dry with paper towels.
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Preheat 2 tablespoons of olive oil in a pan over medium heat and sear the scallops until golden brown for about 2-3 minutes. Flip the scallops over and cook some more for about 30 seconds.
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Separate the bean and artichoke stew into two servings. Get rid of the garlic clove. Lay out the scallops on top of the stew, sprinkle with olive oil and season with a sea salt.
