Ingredients
8 whole Sea Scallops
1 Tablespoon Butter
3 strips Bacon
3 spears Leeks, Sliced
13 cups White Wine
13 cups Milk
1/4 cups Chicken Stock
Salt And Pepper
Method
Sources
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
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Note: You will also need a vacuum sealer and a sous vide machine. Pat scallops dry. Sprinkle with salt and pepper. Insert scallops into a vacuum bag. Divide butter into four or five pieces and arrange between scallops. Vacuum seal bag using moist and gentle settings. Cook sous vide at 122 degrees F for 3045 minutes. Remove from bag and pat dry. Sear the scallops in an already blazing hot cast-iron skillet for 20 seconds per side. Dont overcook! In a skillet, fry bacon. Remove strips when cooked. Add leeks and saute for 5 minutes. Add white wine and bring to a simmer for four minutes. Add milk and cook for a few minutes until leeks are tender. Pour the mixture into a blender. Add chicken stock, and puree. Return the mixture to the skillet and reduce to the desired consistency. Add salt and pepper to taste. Distribute sauce among plates. Top with scallops. Garnish with crispy bacon if desired.