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Sous Vide Squid with Juicy Canadian Pecans
A simple and delicious recipe for pan-seared squid with a flavorful crust made from sous vide and Canadian pecans.
⏱135 min🍽4 servings📊medium
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Ingredients
- ●4-6 Squid tubesFresh or frozen, thawed
- ●1/4 cup Canadian pecansChopped
- ●2 tablespoons ButterUnsalted
- ●2 cloves GarlicMinced
- ●2 tablespoons Lemon juiceFreshly squeezed
- ●1/4 teaspoon SaltFlaky sea salt
- ●1 Sous vide bagFor cooking the pecans
- ●1 cup WaterFor sous vide bath
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Instructions
- 1
Preheat the sous vide water bath to 190°F (88°C).
- 2
Season the squid tubes with salt and set aside.
- 3
Add the chopped pecans to a sous vide bag with 1 cup of water and seal.
- 4
Cook the pecans in the sous vide bath for 1 hour.
- 5
Melt the butter in a pan over medium heat. Add the minced garlic and cook for 1 minute.
- 6
Add the squid tubes to the pan and cook for 3-4 minutes per side, until opaque and lightly browned.
- 7
Remove the squid from the pan and set aside. Add the cooked pecans to the pan and toss to combine.
- 8
Serve the squid with the pecan crust and a squeeze of lemon juice.