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.