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Sous-vide Scallops in Lemon Butter Sauce
TM6

Sous-vide Scallops in Lemon Butter Sauce

4.2 ( 5 ratings )

Ingredients

  • 12 scallops fresh, large (approx. 400 g total weight)
  • 2 ½ Tbsp lemon olive oil (see tip)
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice freshly squeezed (see tip), plus 2 Tbsp
    or 1 tsp ascorbic acid powder
  • water cold, for cooling
  • ice cubes for cooling
  • 2 ½ Tbsp unsalted butter
  • 50 g dry white wine
  • 3 garlic cloves halved
  • 2 pinches grated lemon zest
  • 1 tsp honey
  • 3 sprigs fresh thyme leaves only, finely chopped, for garnishing
  • 1 pinch sea salt flakes for garnishing
  • 1 lemon cut in 4 wedges

Nutrition
per 1 portion
Calories
276 kcal / 1153 kJ
Protein
10 g
Fat
22 g
Carbohydrates
8 g
Fibre
0.7 g
Saturated Fat
10 g
Sodium
370 mg

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