Grilled Scallops With Mediterranean Tomato Salsa

Yield: 2 servings

Cooking time

• 20 minutes (or 40 minutes with sous vide method)

Equipments

• Sous vide machine 
• Grill pan
  

Ingredients

• 2 servings of Mediterranean-style tomato salsa 
  
  
• 8 oz frozen large sea scallops, cleaned (about 6 scallops)
• Olive oil
• 2.5g Salt
• 1 large lemons, halved
• Black pepper

Directions - sous vide 

1. Defrost scallops, keeping cold. Pat dry.
2. In a vacuum seal bag, add 1 tbsp olive oil and scallops. Vacuum seal the bag.
   
3. Cook with sous vide machine at 134F*1 for 25 minutes (??????)
4. Heat a grill pan to high heat. Brush the cooking surface with oil.
5. Sear the lemon halves until they have grill marks.
   Pat the scallops lightly and season on both sides with 2.5g salt. Sear both sides.
6. Remove the scallops from the heat and immediately squeeze a half lemon all over.
7. Serve the salsa on plates and top with the grilled scallops. Squeeze lemon, and sprinkle black pepper. Add the remaining grilled lemon to the side. Serve immediately.

Directions - grill (original)

1. Heat a grill pan or outdoor gas grill to medium-high heat and brush the cooking surface with oil.
2. Pat the scallops dry and brush with olive oil and season on both sides with salt and black pepper.
3. When ready, assemble the scallops on the hot cooking surface and grill for 2 minutes on each side (you should see grill marks). Meanwhile, grill the lemon halves, flesh side down until you see grill marks.
4. Remove the scallops from the heat and immediately squeeze a half lemon all over.
5. Serve the salsa on plates and top with the grilled scallops. Add the remaining grilled lemon to the side. Serve immediately.

Note

 *1 Many recommends 122F to 125F temperature. To ensure the safety, I tried 134F and they turned out like dried scallops...

Recipe quoted from: 

Grilled Scallops With Mediterranean Tomato Salsa by Suzy Karadsheh - visit the page for details and a video