For this dish I used the “Twice Cooked Scallop” recipe from the “Ideas in Food” cookbook by Aki Komazawa and Alexander Talbot. The scallops were brined in a .05% salt water solution for ten minutes, then cooked sous vide at 122 degrees for thirty minutes before shocking in an ice bath. The scallops were fired to order in a smoking hot cast iron skillet.
The radishes were cooked sous vide as well, with butter, shallot, thyme, kosher salt and freshly ground white pepper joining it in the bag. They cooked at 180 degrees for 45 minutes.
The petit creamer potatoes were cooked fully submerged in fat on a low flame for 45 minutes. Time will depend on the size of the potatoes. Cooking them for so long at such a low temperature develops the starch in these tiny potatoes and they become sweet, tender little delicacies. They are finished with just a fleck of sea salt.