Cookingchart Sea Food

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Scallops

Cooking mode  Temperature  Duration
 Steam  63°C  7 minutes

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar), cook, sear on a high heat, serve immediately on hot plate.

Tip: Vacuum-seal with olive oil and with spices such as star anise, bay leaf or cinnamon, depending on the flavour you want.

Giant Prawns

Cooking mode  Temperature  Duration
 Steam  55°C 12 minutes

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar), cook, sear on a high heat, serve immediately on hot plate. Size 8/12 (1 imperial pound = 454 g or 8 to 12 prawns).

Tip: Marinate with finely chopped shallots, finely chopped basil and olive oil.

Scampi

Cooking mode  Temperature  Duration
 Steam  55°C  9 minutes

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar), cook, sear on a high heat, serve immediately on hot plate. Size 9/12 (1 imperial pound = 454 g or 9 to 12 prawns).

Tip: After shelling, form the scampi into a roll and secure with a wooden skewer, as this gives them an attractive shape. Substitute a sprig of rosemary for the wooden skewer.

Mussels

Cooking mode  Temperature  Duration
 Steam  88°C 14 minutes

Remarks: Vacuum-seal 1 kg whole mussels with vegetables and oil in a bag, cook.

Tip: Sauté onions briefly in butter, add a little white wine and season with herbs, lemon, salt and pepper. Important: Since alcohol cannot escape during the cooking process, it may negatively affect the taste of the food: marinades with alcohol should always be heated well beforehand.

Langustinen

Cooking mode  Temperature  Duration
 Steam  55°C 5 minutes

Remarks: Season langoustines with salt and pepper and vacuum-seal. Cook on Steam 55 °C for 5 minutes.

Blue Lobster

Cooking mode  Temperature  Duration
 Steam  55°C  10 minutes

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar), cook, sear on a high heat, serve immediately on hot plate.

Tip: Raw, without shell.