Twice-Cooked Scallops

• 4 1/2 cups/1,012.5 grams water
• 2 tablespoons plus 2 teaspoons/48 grams fine sea salt, plus more for seasoning
• 8 U-10 scallops
• 2 tablespoons/28 grams olive oil
• 2 tablespoons/28 grams cold unsalted butter

1. In a large bowl, combine the water and salt, stirring until the salt is dissolved.
2. Remove the muscle from the scallops and place the scallops in the brine for 10 minutes.
3. Remove and pat dry.
4. Preheat a circulating water bath or large pot of water to 122F (50C).
5. Set two sheets of plastic wrap on a work surface and arrange 4 scallops on each sheet, end to end, so they resemble scallop logs.
6. Wrap the plastic tightly around the logs and then seal them in vacuum bags.
7. Alternatively, you can place the logs in large zip-top bags and seal them, squeezing out as much air as possible.
8. Place the bags in the water bath and cook the scallops for 30 minutes, then transfer the bags to an ice water bath and let cool.
9. When the scallops are cold, transfer them to the refrigerator.
10. They will keep for up to 2 days.
11. To cook the scallops a second time, heat a heavy-bottomed pan that is large enough to comfortably hold all the scallops over medium-high heat.
12. Unwrap the scallops and season them with salt.
13. Pour the oil into the pan and when it just begins to smoke, add the scallops.
14. Sear the scallops on one side.
15. When they have formed a dark golden crust, 2 to 3 minutes, flip them over and add the butter to the pan.
16. Baste the scallops with the butter until it stops foaming.
17. Remove the scallops from the pan, let rest for 5 minutes, and serve.

water, salt, scallops, olive oil, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/twice-cooked-scallops-374115 (may not work)