Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Scallops
- 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 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
- Saturated Fat
- 11 g
- Fibre
- 1 g
- Sodium
- 788 mg
In Collections
Alternative recipes
Show allGarlic Shrimp
35 min
Spicy Szechuan Shrimp and Broccoli
40 min
Peruvian Ceviche with Leche de Tigre
1 Std. 50 Min
Spicy Shrimp and Quinoa Bowl
30 min
Baja-Style Fish Tacos
30 min
Shrimp Creole with Carolina Rice
50 min
Lemon Garlic Salmon
2 godz. 20 min
Salmon and Leek Parcel with New Potatoes
1 godz.
Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)
1 godz.
Mixed Paella (Hestan Cue™)
40 min
Cuban-Spiced Salmon with Tomato Avocado Salsa
30 min
Crawfish Toast with English Pea Ricotta and Wild Mushroom Brandy Butter
1 godz. 25 min