Time to try Sous Vide! Scallops with Mache and White Wine Reduction, Salmon with Beure Blanc and Gorgonzola Polenta

I bought a vacuum sealer for my birthday partially for food storage and partially to try out sous-vide cooking. Since I don't have a sous-vide controller setup, I figured that seafood was the best bet since it doesn't call for watching the water temperature for 24 hours. I only did the scallops sous-vide but wish I had have done the salmon as well. There is so much information to look at to evaluate sous-vide equipment setups but this ended up being relatively easy. The water in my large stockpot stayed pretty consistent on low after it got to target. Then if it got too hot I could bring it down 1°F at a time by adding 4 ice cubes.

Scallops were seasoned with salt, pepper and a little dried thyme, then vacuum sealed with some dabs of butter. I cooked them for about 50 minutes at 122-124F. I then opened the bag and used the liquid to make a quick pan sauce and seared the scallops in a cast-iron pan. Served with mache salad and a Rueda from Spain.

Nothing too fancy here. Got to try my new Shun Yanigaba knife to remove the skin from the salmon. Super sharp!! Can't wait to try it with sashimi. Salmon with a beurre blanc and gorgonzola polenta. First time making polenta and it was very tasty but the gorgonzola was a bit overpowering for the salmon. It would be great with a red meat. Garnish is a bit of the salmon skin that I crisped with the blowtorch.