Great pictures ... yummy! Dcarch, what does "sous vided at 120F for about 45 minutes" mean? Thank you for the info.

That looks yummy, dc! The scallops look perfect. But, for soup, I do prefer bowls :-)

Strawberry, thanks. Sous vide cooking is basically cooking using water bath and digital electronics to control temperature exactly. This allows you to cook food at very low temperature without ever overcooking.

For the scallops, I set the sous vide cooker cooking temperature at 120F, which is 92F below regular boiling temperature. At that temperature, the scallops had practically no shrinkage.

Bumblebeez, thanks. I am going to admit that I agree with you. I started out with a bowl but changed to a deep dish. I was thinking that the scallops were very big and will need to be cut, a deep dish would work better for that. I didn't realize that would make spooning the soup more difficult. The tongue helped at the end. LOL!

dcarch

Sure looks good!

Rusty

Yum.

Dcarch - Those scallops look perfectly done and together with the soup were probably delicious!

Silvia

Thanks Islay. When I was in Paris, I stayed not far from a fish market. Everyday I enjoyed fresh, large scallops in the shell with the delicious red roes. I lament!

Thanks Silvia. I was kind of making fun of the common scallop cooking advice. " you must space the scalloped on the pan or they will not brown." So I space them on the plate as well. :-)

dcarch

Is there any dairy in your soup? I know you don't usually cook with dairy products.

Teresa, I eat out on business lunches a lot, there is cream and butter in everything. It gets kind of boring. That's one of the reasons why I don't often use cream and butter.

In this soup, I did add some powdered milk, mostly for color.

dcarch

The scallops look scrumptious Darch. I love scallops too bad I dislike wild rice as much as I do....but I have learned to eat "around" it.

Thanks Rusty.

Thanks Chase. How can you not like wild rice?! It is known also as Canada rice. I had Canada rice sometime ago when I was in Toronto, but I can't remember exactly the taste, it had a lot of cream and butter and other heavy seasoning in the dish.

I will be making more wild rice, may be I can convert you? :-)

dcarch

Dcarch - this thread prompted me to run out tonite and buy some scallops. I bought 4 really large dry packed scallops. I cooked them at a high temp in unclarified butter; I just finished eating them and they were heaven.

It's really cold here and I have been sick for almost a month. This treat of scallops has motivated me. Suddenly shopping for new appliances, flooring and counter tops does not seem so overwhelming.

Chase - your comments remind me of one of my little sisters. Each family gathering she never fails to point out that one of my contributions always contains wild rice.

I will offer you the same advice I give Elizabeth. No one is forcing you to put any wild rice on your plate.

Darch I dislike wild rice for it's texture and taste ...other than that I'm good with it!

I also dislike regular rice, and can't abide risotto.

Chase, I can totally understand. I know a few others who are not rice eaters.

However, you have inspired me to try to work with wild rice texture in my next few wild rice experiments.

dcarch

That looks delicious, dc. I would have loved to taste it.

Dcarch - I think you should make the Byerlys rice next. I'd be interested in what you think of it and the texture.