Sous vide

[massphatness]

Originally Posted by pnoon

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.

I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the case, why sous vide at all vs. just tossing them in the skillet for a bit longer?

Interested to hear your thoughts, Peter.