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Sous-vide Scallops with Saffron Sauce

Sous-vide Scallops with Saffron Sauce
4.3 20 évaluations
Préparation 10min
Total 1h
4 portions
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Ingrédients

Scallops
  • water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
    65 oz
  • lemon juice
    1 oz
  • sea scallops, large or jumbo muscle removed, cleaned and patted dry with paper towel
    12
  • salt
    1 pinch
  • ground black pepper
    1 pinch
  • orange, preferably organic thinly sliced
    4 slices
  • fresh oregano
    4 sprigs
  • pencil-thin asparagus trimmed to fit vacuum sealer bag (approx. 5 in.)
    6 oz
Saffron Sauce
  • yellow onions in pieces
    2 oz
  • extra virgin olive oil
    ½ oz
  • heavy whipping cream
    5 oz
  • saffron threads
    2 pinches
  • salt to taste
    ⅛ tsp
Searing and Serving
  • unsalted butter
    ½ oz

Niveau

moyen

Infos nut. par 1 portion

Sodium 788 mg
Protides 16 g
Calories 1142 kJ / 273 kcal
Lipides 20 g
Fibre 1 g
Graisses saturées 11 g
Glucides 8 g

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Également présenté dans

Sous-Vide 8 Recettes
États-Unis

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