Name: Sous Vide Brûléed Scallops with Dynamite Sauce
Total time: 50 min
Ingredients: 1½ pounds large sea scallops , tendons removed; 1 teaspoon salt; 1 tablespoon vegetable oil; ½ cup mayonnaise; 2 teaspoon Sriracha sauce; 1 teaspoon sugar; 4 scallions , sliced thin

Why This Recipe Works

Scallops are tiny and delicate—which is what can make them great, but it is also why they can quickly overcook, turning dry and rubbery in a heartbeat. With sous vide, we are able to cook scallops at a very low temperature, cooking them through properly while retaining their light sweetness and tender texture. For this recipe, we wanted to re-create a version of seafood dynamite—a comforting and unique dish found in some sushi restaurants. It involves topping seafood with a spicy Sriracha-spiked mayonnaise before broiling to achieve a decadent, browned crust. Because broilers on home ovens can vary drastically in strength, we used a brûlée torch for the browning step, which ensured that our delicate scallops wouldn't overcook in the process.

Before You Begin

We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. For this recipe, we recommend using Kewpie brand mayonnaise, which has a very smooth texture. Serve over steamed white rice. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Line large plate with paper towels. Sprinkle scallops evenly on both sides with salt. Transfer scallops to prepared plate and place second layer of paper towels on top. Refrigerate scallops and allow moisture to release onto paper towels, at least 10 minutes or up to 30 minutes.

Using sous vide circulator, bring water to 120°F/49°C in 7-quart container.

Transfer scallops and vegetable oil to 1-gallon zipper-lock freezer bag and toss to coat. Arrange scallops in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until scallops are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 30 minutes.

Whisk mayonnaise, Sriracha, and sugar together in small bowl. Transfer scallops to cutting board and pat dry with paper towels. Arrange scallops, flat side up, on serving platter, spaced about ½-inch apart. Spread mayonnaise mixture evenly over scallops. Ignite torch and slowly sweep flame about 2 inches above scallops until mayonnaise mixture turns golden brown. Sprinkle with scallions and serve immediately.