Scallops

Pat the scallops bone-dry before searing or you'll never get a crust. Sous vide scallops come out wetter than raw ones, and even a drop of moisture on the surface means a steamed crust instead of a seared one. Two rounds of paper towels, then air-dry for 5 min.

Use 'dry-pack' scallops, never 'wet-pack.' Wet-pack scallops are soaked in sodium tripolyphosphate which makes them retain water - they'll release liquid in the bag and never crust properly in the sear. Dry-pack are more expensive but worth every penny.

Sous vide at 122°F for 30 min. The bath holds the scallops at the temperature where they're translucent but never raw, with a soft, creamy interior. Anything above 130°F and they go rubbery; below 115°F and they're undercooked.

Sear in clarified butter or avocado oil over the highest heat. Regular butter burns at the temperature you need for proper scallop searing. Sear 30 sec per side, no more. The interior is already at temperature, so you're only browning the surface.

Anti-tip: don't move scallops while searing. The crust forms in the first 30 sec, and moving them or pressing them prevents the Maillard browning from setting. Drop them in the pan, walk away for 30 sec, flip with one motion, walk away again.

Remove side muscle (small tough tag) before cooking.

Season lightly - scallops are naturally sweet and delicate.

Sear in smoking-hot cast iron for 30 sec per side maximum.

Still sear briefly to add color and texture contrast.

Season assertively - firmer texture can handle bolder flavors.

Perfect for make-ahead meal prep.