Hanson Fish Co Plated Thread

[ctwiggs1]

Have you guys tried a sous vide recipe on those scallops yet?  Out. Of.  This.  World.

Cooking in a hot marinade bath, then a quick ice bath and a sear.  Oh mah gawsh.

[2MANY]

That reminds me.
I still have shrimp to eat!!!

[Angry Perch]

Have you guys tried a sous vide recipe on those scallops yet?  Out. Of.  This.  World.

Cooking in a hot marinade bath, then a quick ice bath and a sear.  Oh mah gawsh.

Sounds great. Will have to add it to the list.
Those packs of scallops are deceivingly big.

[ctwiggs1]

Have you guys tried a sous vide recipe on those scallops yet?  Out. Of.  This.  World.

Cooking in a hot marinade bath, then a quick ice bath and a sear.  Oh mah gawsh.

Sounds great. Will have to add it to the list.
Those packs of scallops are deceivingly big.

Yeah that one pack was a good appetizer for 5 adults and a couple nosy kids who happened to see that there was more than Cheese-Its and Doritos on the table

[Angry Perch]

Have you guys tried a sous vide recipe on those scallops yet?  Out. Of.  This.  World.

Cooking in a hot marinade bath, then a quick ice bath and a sear.  Oh mah gawsh.

Can we get some details on time, temp and method?

[ctwiggs1]

I followed a recipe on my app for my machine.

12 scallops per bag with a tablespoon or so of olive oil and salt and pepper.
Temp at 123
Cook for a half hour
Put the bags in an ice bath for a bit
Remove and pat them dry
Sear both sides on the hot cast iron
Do that Tasty video "ohh yeeah"

[Angry Perch]

Ceviche verde tostada

Lime juice, garlic cloves, tomatillos, cilantro and a pinch of salt zipped in the blender and mixed with Skillet's scallops and prawns for an hour or so.
Mixed with serrano and Fresno chilis, red onion, avocado, cherry tomatoes and cilantro, and dropped on a tostada with drizzle of lime crema.
So good.

[7mmfan]

Dang you guys!

[Whitpirate]

Pasta Parmigiana with seared scallop, shrimp and asparagus tips.


 

[Timberstalker]

You are a god, Whit. Wow!

[Angry Perch]

Oh hell yes!

[CaNINE]

What do you get when Wyoming and Alaska converge?  Antelope chorizo and shrimp tacos!!

[7mmfan]

Ohhh la la. That looks dang good.

[Angry Perch]

I'm trying to wish that plate of tacos into my lap!

[7mmfan]

I've got a few whole FAS coho in my freezer that I've been slowly processing my way through. I usually save the carcasses for crab bait and call it good. I recently started scraping the carcasses and turning it into salmon burger. I was both surprised by the amount of meat I got (12oz on an average coho) and the quality of the salmon burgers it made. I will never toss another carcass. My wife gave a resounding 2 thumbs up. Here is the recipe I've been using, modified by using Johnny's seafood seasoning in place of salt and Old Bay.

https://www.allrecipes.com/recipe/239541/chef-johns-fresh-salmon-cakes/