Sous Vide Scallops with Whipped Coconut Panna Cotta and a Red Grapefruit Infusion
Learn how to make this Sous Vide Scallops with Whipped Coconut Panna Cotta and a Red Grapefruit Infusion recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
2-4
Cook In:
1.5 hours
Prep In:
3 hours
Method:
Sous Vide
Introduction
Sous Vide Scallops with Whipped Coconut Panna Cotta and a Red Grapefruit Infusion
By: Sous Chef Myka
Get your sous vide ready, these scallops are next-level. While they’re *almost* too pretty to eat, we promise that you’ll keep coming back for more, thanks to the whipped coconut panna cotta and red grapefruit infusion.
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2 tbsp water
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1 ½ tsp gelatin powder
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1 – 14 oz can of coconut milk
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2 tbsp white sugar
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1 pod vanilla bean
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1 red grapefruit
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1 black plum
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1 star anise pod
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1 tbsp honey
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½ sprig tarragon
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3 inch piece of ginger
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2-3 tbsp vegetable oil
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1 pound of scallops
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Salt
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Red pearl onion for garnish
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Serrano peppers for garnish
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Edible flower for garnish
Sous Vide Scallops with Whipped Coconut Panna Cotta and a Red Grapefruit Infusion
Hi Chefs, Myka here 👋
Talk about a special dish. These Sous Vide Scallops with Whipped Coconut Panna Cotta and a Red Grapefruit Infusion feature an array of special ingredients: vanilla bean, black plum, star anise and even fried ginger. And trust us, these scallops might be bite-sized, but they have layers of flavor that make them incredibly special.
To start, you’ll prepare an Italian panna cotta by first blooming gelatin in water. Then, simmer coconut milk with sugar and a vanilla bean pod, and once you remove from the heat, add the gelatin. Once completely dissolved, remove the vanilla bean pod, scraping the beans and adding back into the mixture. Split the mixture in half: one half you can put into ramekins and enjoy later for dessert, while the second half you’ll use for this recipe. Be sure to let it set in the fridge, and whip until it’s the texture of pudding before serving.
Next, you’ll prepare your grapefruit infusion by setting your sous vide to 130 degrees Fahrenheit. Add grapefruit juice, muddled black plum, 1 star anise pod, honey and tarragon to a vacuum sealed bag. Sous vide the mixture for an hour, then place it in a water bath to chill in the fridge.
After that, you’ll prepare the fried ginger. Julianna ginger and place it in a pot, covering with vegetable oil and frying until golden brown.
Now, it’s time to cook your scallops. Set the sous vide to 120 degrees Fahrenheit, salt your scallops, and place them in a vacuum sealed bag. Sous vide for 10 minutes, then remove them from the bag, and sear the scallops in a pan with vegetable oil.
To plate, you’ll pour some grapefruit infusion onto your serving plate, place a scallop (seared-side up), and top with the whipped coconut panna cotta. Top with a thinly sliced pearl onion, thinly sliced serrano pepper, fried ginger and edible flowers (if you wish).
Happy cooking!
Step by Step Instructions
Step 1
To prepare panna cotta, pour 2 tablespoons of water into a small bowl. Sprinkle 1½ teaspoon of gelatin over the water and allow to bloom for 5 minutes.
Step 2
Place 14 ounces of coconut milk, 2 tablespoons of sugar and 1 pod vanilla bean sliced in half in a small saucepan and bring to just a simmer.
Step 3
Remove from the heat and add the bloomed gelatin to the pan. Whisk the bloomed gelatin into the coconut milk mixture until gelatin water has completely dissolved.
Step 4
Remove vanilla bean pod from saucepan. Scrape remaining vanilla beans and add it back into the coconut mixture.
Step 5
Divide ½ cup of the mixture into a small mixing bowl and the remaining mixture into ramekins. Ramekins are not needed in the remainder of the recipe and can be enjoyed later for dessert.
Step 6
Refrigerate panna cotta for at least 3 hours or until firmly set.
Step 7
To prepare grapefruit infusion – Set your sous vide to 130 degrees Fahrenheit.
Step 8
Add the juice of 1 red grapefruit, ½ of a muddled black plum, 1 star anise pod, 1 tablespoon of honey and 1 sprig of tarragon to a vacuum seal bag and seal shut.
Step 9
Sous vide grapefruit mixture for one hour. After one hour, remove bag from sous vide water bath and place in a refrigerator to chill.
Step 10
Once panna cotta has set in the refrigerator, whip panna cotta until mixture has the consistency of pudding. Place back into the refrigerator until ready to serve.
Step 11
To prepare fried ginger – Julienne a 3 inch piece of ginger and place in a small pot.
Step 12
Cover with vegetable oil and bring up to temperature over medium high heat, stirring occasionally.
Step 13
Once ginger has fried to a nice golden brown, remove and set on a paper towel to remove excess oil. Set aside.
Step 14
To prepare scallops – Change sous vide temperature to 120 degrees fahrenheit. Salt 1 pound of scallops and place in a vacuum seal bag and seal. Sous vide scallops for 10 minutes.
Step 15
Once cooked, remove scallops from bag and place on a plate lined with a paper towel. Pat dry both sides of the scallops.
Step 16
Heat 2-3 tablespoons of vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
Step 17
Sear scallops without moving them until well browned on one side, about 1-2 minutes.
Step 18
Transfer scallops to a paper towel lined plate to remove excess oil.
Step 19
Remove grapefruit infusion from a bag and strain through a fine mesh sieve.
Step 20
Begin plating by pouring a small amount of grapefruit infusion onto a serving platter, plate or asian soup spoon.
Step 21
Place freshly seared scallops seared side up.
Step 22
Using a small spoon or icing bag, top scallops with the whipped coconut panna cotta.
Step 23
Top with thinly sliced red pearl onion, thinly sliced serrano pepper and fried ginger for garnish. Edible flowers are optional.
Step 24
Serve immediately.
