We wanted the Squash Risotto as a side to this (pumpkins and squash let you pretend it's fall and will get cool soon), and that made things complicated. You can see the graph paper timeline on instagram (OxandBrock). Things didn't go quite as planned (the pumpkins required a hacksaw to open - good thing I have a food grade hacksaw blade* - doesn't everybody?) and that slowed things down. The timeline work did help us adjust and recover. There are 5 components to this dish, and the risotto isn't exactly simple either. That said, properly organised, this recipe is relatively straightforward and the recipe guides you pretty well.
We couldn't get dry packed scallops in time, and also didn't get U-10's. This meant we had to sear in 2 batches. I don't recommend this as the second batch didn't sear as well and ended up a little grey. They also don't taste as amazing as really good scallops, but they were still good.
Everything else is straightforward, but this recipe is the poster child for planning, mise en place, and knowing what burner you will be using when. Know where you are going to put the various pans as they finish. Warmed plates and bowls can be helpful, or a large cutting board or towel that is out of the way, but easy to get to. Have the tools you'll need out and easy to get to. Extra hands help, as long as they know what to do when.The Brussels sprout leaves were awesome, and this is from someone who hates those nasty things.
*Seriously...pliers, drill bits and other things as well. The saw blade requires finding an unpainted one, or removing the paint from one. After that it's just a matter of separating it from your regular tools, keeping it clean and not letting it rust.
Advice: Get the dry-packed scallops. If you don't get dry-packed, leaving them open on a cooling rack in the freezer for a couple hours will help them sear without adversely affecting their moisture when cooked. Get a food grade hacksaw blade. Making more sauce will make it easier to froth, and a tall thin pan helps, but the sauce tastes fine unfrothed. Roast a second pumpkin for pie.
What to do if you don't have an immersion circulator or vacuum sealer: Get a well insulated beer cooler, smaller the better. Warm it with tap water at the hottest setting and then fill halfway with your hottest tapwater. Using a probe thermometer (ideally one with a wire so you can leave it in with the cooler shut) adjust the temperature by adding boiling water until you hit 125F. If cooler is not 2/3 full, add hot or boiling water as needed to raise the level while maintaining the temperature. Have boiling water available to add to the cooler to maintain temperature. Put the scallops with the butter (melt it first) in a gallon ziploc bag and close the bag almost all the way by closing it on your finger. Submerge the bag slowly into the water, letting the air out through the finger hole while being careful not to let any water in. When the bag is almost fully submerged, quickly zip it shut the rest of the way and drop it in the water. Close the lid, cover with a towel and wait 10 minutes. The water temp should drift to 122F when you add the scallops, and you can adjust with boiling water if it cools too fast. Remove the bag and proceed with searing per the recipe.
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