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	<title>scallops &#8211; Sous Vide Reviews</title>
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		<title>Cooking the perfect Scallop: sous vide vs pan searing</title>
		<link>https://sousvidereviews.com/2015/10/15/cooking-the-perfect-scallop-sous-vide-vs-pan-searing/</link>
				<pubDate>Thu, 15 Oct 2015 18:33:17 +0000</pubDate>
		<dc:creator><![CDATA[SousVide]]></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sous Vide]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[vacuum sealer]]></category>

		<guid isPermaLink="false">http://sousvidereviews.com/?p=419</guid>
				<description><![CDATA[Scallops(wiki) are one of my favorite foods, they are also one of the most delicate, expensive, and easy to overcook. Given how fool proof and consistent sous vide cooking is, I wanted to see how a more traditional pan sear method stood up against a sous vide preparation of scallops. Both methods &#8230;]]></description>
								<content:encoded><![CDATA[<p>Scallops(wiki) are one of my favorite foods, they are also one of the most delicate, expensive, and easy to overcook. Given how fool proof and consistent sous vide cooking is, I wanted to see how a more traditional pan sear method stood up against a sous vide preparation of scallops. Both methods produce a great result, scroll down for more information and the winner. The two recipes I used are as...</p>
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