Seared Sous Vide Scallops | Signature Kitchen Suite (SKS)

Name: Seared Sous Vide Scallops | Signature Kitchen Suite (SKS)
Ingredients: (12) 16-day boat scallops (preferably large and dry packed); 1 Meyer lemon, peel only; 2 sprigs tarragon; 1 teaspoon extra virgin olive oil; Kosher salt to taste; 2 tablespoons grape seed oil; 12 cups chicken stock (vegetable stock can be used if vegetarian preparation is desired); ⅓ cup extra virgin olive oil; 1 cup minced onion; 3 cups Arborio, Carnaroli or Vialone Nano rice; 1 cup dry white wine; 1 cup freshly shaved corn kernels; 3 tablespoons unsalted butter; 3 tablespoons mascarpone cheese; ½ cup grated Parmigiano-Reggiano (parmesan) cheese; 1-2 tablespoons herb mix (basil, parsley, chive, tarragon); salt and black pepper to taste

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Seared Sous Vide Scallops: Perfectly cooked scallops with lemon and tarragon, then seared for a golden crust. Savor the best of sous vide and sauté techniques.

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Ingredients

(12) 16-day boat scallops (preferably large and dry packed)
1 Meyer lemon, peel only
2 sprigs tarragon
1 teaspoon extra virgin olive oil
Kosher salt to taste
2 tablespoons grape seed oil
12 cups chicken stock (vegetable stock can be used if vegetarian preparation is desired)
⅓ cup extra virgin olive oil
1 cup minced onion
3 cups Arborio, Carnaroli or Vialone Nano rice
1 cup dry white wine
1 cup freshly shaved corn kernels
3 tablespoons unsalted butter
3 tablespoons mascarpone cheese
½ cup grated Parmigiano-Reggiano (parmesan) cheese
1-2 tablespoons herb mix (basil, parsley, chive, tarragon)
salt and black pepper to taste