Sous Vide Scallop Curry
Sea scallops cooked sous vide in a Thai-style yellow curry and coconut cream sauce, served over basmati rice with fresh cilantro.
Ingredients
| 2 tablespoons | 30 ml | yellow curry powder |
| 1 tablespoon | 15 ml | tomato paste |
| 1/2 cup | 120 ml | coconut cream |
| 1 teaspoon | 5 ml | chili-garlic sauce |
| 1 teaspoon | 5 ml | chicken base |
| 1 tablespoon | 15 ml | freshly squeezed lime juice |
| 6 | large sea scallops | |
| — | Cooked basmati rice, for serving | |
| — | Chopped fresh cilantro, for serving |
Instructions
Recipe Temp: 56.7°C. Recipe Time: 01:00. Prep Time: 00:15. Ingredients for 2.
Step 1: Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
Step 2: In a medium bowl, whisk together the coconut cream, curry powder, tomato paste, lime juice, chili-garlic sauce, and chicken base. Transfer to a large zipper lock bag. Add the scallops and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
Finishing Steps
Step 1: When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into a serving bowl. Serve scallops atop basmati rice, garnished with chopped fresh cilantro.
From https://recipes.anovaculinary.com/recipe/sous-vide-scallop-curry