Sous-vide Scallops with Saffron Sauce

Name: Sous-vide Scallops with Saffron Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 65 oz water; 1 oz lemon juice; 12 sea scallops, large or jumbo; 1 pinch salt; 1 pinch ground black pepper; 4 slices orange, preferably organic; 4 sprigs fresh oregano; 6 oz pencil-thin asparagus; 2 oz yellow onions; ½ oz extra virgin olive oil; 5 oz heavy whipping cream; 2 pinches saffron threads; &frac18; tsp salt; ½ oz unsalted butter

4.2 23 évaluations

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 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