Scallops with Quick Pickled Vegetables and Pomegranate Reduction


Preparation info

  • Serves:


    as an appetizer
    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

This is not a main course dish but is a relatively easy appetizer to make that really steals the show for dinner parties. Because you sous vide the scallops without worrying about precise cook time and you “quick pickle” the veggies, you can focus on achieving the right consistency for your reduction sauce while everything else just hangs out. I purposely designed this dish to look and taste great with minimal effort so you can still pull off whatever your main course is. Enjoy!


For the Scallops

  • 3-5 large day boat scallops (per serving)


    For the Scallops

    Set your sous vide precision cooker to 125°F (52°C).

    Vacuum seal your scallops and drop into the water or place in a Ziploc bag and use the water displacement method to submerge. Cook for at least 30 minutes.

    For the Pickled Vegetables

    In a bowl, combine Mirin, water, salt and rice wine vinegar. Microwave mixture for 1 minute and stir when done to dissolve salt. Use a mandolin slicer set to thinnest setting to slice several pieces of cucumber long ways and several slices of watermelon radish. For plating/presentation purposes, I suggest slicing more than you need so you can choose the ones you want as they sometimes slice slightly differently. Place your cucumber and watermelon radish slices in the pickling mixture, ensuring they are submerged and cover bowl. Do not refrigerate.

    For the Pomegranate Reduction

    In a large pan (the more surface area the better), combine Pomegranate juice, red wine and honey and set burner to highest heat setting. Allow to reduce until it thickens and reaches near syrup consistency. On most stovetops, this will occur right around when your scallops are done in the water bath. If it takes a little longer, your scallops can cook beyond the 30 minute mark with no impact to quality while your sauce finishes reducing. Once your sauce reached the desired consistency, turn your heat to low.

    To Finish

    In a searing pan of your choice (I use stainless steel), heat 2 tablespoons of avocado oil on highest heat setting until slight smoke shows from pan. Remove scallops from water bath, pat very dry, and sear for about 30 seconds. Flip scallops and add butter to pan. Sear for 30 more seconds and flip back to first side for a second or two so that side dips in the melted/browned butter. Remove and salt to taste.

    Now the fun part - plating! Using a (preferably) silicone brush, place brush in sauce and drag brush the length of the plate (forget all that “don’t use the rim” talk, it looks cool). You may need to do this more than once until you have the brushed look you want. If your sauce has over-thickened, worry not – you can just add a little more pomegranate juice, increase heat and stir, and you’ll be good to go.

    Next place your scallops in the middle of the plate, lined up with the brushed sauce, and lean each scallop against the next (see picture). Next, take 2-3 watermelon radish slices, fold each in half, and slide them between two of the scallops (I like to alternate sides as seen in picture). Now roll your cucumbers just slightly offset, and stand them on opposite side of the watermelon radish between two scallops (again, refer to picture). Lastly, sprinkle a few pomegranate seeds on each side of the brushed sauce and a couple micro greens along the length of the now completed dish. Lastly – enjoy!