Scalibut

Steve_Hamilton_261020

I was in New Orleans last weekend and had a dish called Scalibut at GW Fins (https://gwfins.com/menus/dinner-menu/entrees/) that was unbelievably good.

My understanding is that they use meat glue to place thin slices of scallop on top of the halibut filet, sous vide the whole thing, and then sear the top in a hot oven.

I'm hoping one of the maestros at Chefsteps can create this and give us the technique!

Brandon_Byrd_40557

I mean... it kinda sounds like you've got something akin to the recipe already. Dust the halibut with Activa RM, layer on the scallop and then vacuum seal overnight before cooking SV. Then do a final sear however you want. You may get cleaner looking portions if you unseal the fish after the glue has set up and then portion it before cooking. It's easier to slice raw fish cleanly than to try to cook it and get clean lines after the fish is done.

I did something similar years ago using halibut and duck bacon for a dual presentation.