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Recipes
Peppercorn Scallops over Angel Hair Pasta
Spicy, loaded with texture and flavor.
Serves 3 - 4
• 1 lb. (10 – 12) large sea or smaller bay
scallops, side muscles removed
• 3 – 4 teaspoons mixed peppercorns,
coarsely ground
• 6 garlic cloves, minced
• 1 teaspoon Old Bay Seafood Seasoning
• tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 lb. angel hair pasta, cooked al dente
• 1/2 cup reserved pasta water
• Parmesan cheese, freshly grated
• Salt, to taste
• black pepper, freshly ground
• scallop shells for serving
1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 123°F for 30 minutes.
2. Add all ingredients to large bowl. Toss scallops in the butter, oil, and seasonings.
3. Divide contents of bowl in half and place in 2 large zipper or vacuum seal bags.
4. Vacuum seal both bags of scallops with space between each scallop; or align scallops in
1 row or 1 layer and remove as much air as possible from a zipper bag.
When the ready signal sounds, place and clip bag in water, making sure the bag
is fully submerged.
5. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag.
6. Pat scallops dry. Melt butter in a large skillet over high heat. Add the scallops and
garlic. Quickly sear until golden brown on both sides. Add pasta to the skillet.
If a creamier sauce is desired, add 1 tablespoon of pasta water at a time until the
consistency is perfect.
7. Transfer to a serving bowl. Arrange festively with scallop shells and serve over angel
hair pasta. Top with freshly grated parmesan cheese, if desired.
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