Sous-vide Scallops with Saffron Sauce
TM6

Sous-vide Scallops with Saffron Sauce

5.0 (5 ratings)

Ingredients

Scallops

  • 65 oz water
  • 1 oz lemon juice
  • 12 sea scallops, large or jumbo, muscle removed, cleaned and patted dry with paper towel
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 4 slices orange, preferably organic, thinly sliced
  • 4 sprigs fresh oregano
  • 6 oz pencil-thin asparagus, trimmed to fit vacuum sealer bag (approx. 5 in.)

Saffron Sauce

  • 2 oz yellow onions, in pieces
  • ½ oz extra virgin olive oil
  • 5 oz heavy whipping cream
  • 2 pinches saffron threads
  • ⅛ tsp salt, to taste

Searing and Serving

  • ½ oz unsalted butter

Nutrition
per 1 portion
Calories
1142 kJ / 273 kcal
Protein
16 g
Carbohydrates
8 g
Fat
20 g
Fiber
1 g

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