Appareils et accessoires
Sous-vide Scallops with Saffron Sauce
Prép. 10min
Total 1h
4 portions
Ingrédients
Scallops
-
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)65 oz
-
lemon juice1 oz
-
sea scallops, large or jumbo muscle removed, cleaned and patted dry with paper towel12
-
salt1 pinch
-
ground black pepper1 pinch
-
orange, preferably organic thinly sliced4 slices
-
fresh oregano4 sprigs
-
pencil-thin asparagus trimmed to fit vacuum sealer bag (approx. 5 in.)6 oz
Saffron Sauce
-
yellow onions in pieces2 oz
-
extra virgin olive oil½ oz
-
heavy whipping cream5 oz
-
saffron threads2 pinches
-
salt to taste⅛ tsp
Searing and Serving
-
unsalted butter½ 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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États-Unis
États-Unis
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