I just had to try using the sous vide cooking technique with scallops. Delicate and delicious, scallops usually come out under or over cooked. Under cooked, they are cool and gelatinous. Over cooked, they are dry and rubbery. The challenge is always when to know when the scallop is done. The touch test is most popular, but let’s face it that takes a bit of experience – i.e. expensive trial and error experience. Well, I can say using sous vide took all the guess work out of knowing when the scallops were done. Yet there are a few tricks to successfully sous vide cooking scallops. First, I started with frozen scallops – they can stand up to the vacuum sealing being frozen hard. Thawed or…