Scallop

Scallop, also known as St. James shell, is a delicacy that is caught in the Atlantic Ocean. It is a super popular seafood, especially during the holidays. When making this recipe, go to a good fishmonger. It is worth your money, believe us!

Author	Givan
People	4
Temperature	52
Cooking time	30 minutes
Prep time	5 minutes

Ingredients:

• 8 Scallops Saint-Jacques
• Sea salt
• Black pepper
• Paprika powder
• Pesto
• Red onion
• Olive oil

Preparation:

1. Preparation: Set the sous vide device to 52 degrees and let the device preheat. Remove the scallops from the shell if this has not already been done. The easiest way to do this is to hold the shell with the flat side up. With a short knife you can make a small opening between the shell and then cut through the sphincter. Then clean the shell with some cold water and pat the scallops dry.
2. 52 degrees, the perfect temperature: Add all the scallops with a dash of olive oil, pepper and salt in the vacuum bag . Vacuum the bag with a vacuum sealer. Then let the scallops cook for 30 minutes in the sous vide container.
3. Bake briefly: After 30 minutes, remove the bag from the water and carefully pat the scallops dry with some kitchen paper. Heat a pan with a knob of butter. Then bake the sous vide scallops on high heat for 30 seconds per side. You can also use a kitchen burner instead of the pan.
4. Serving: Serve the scallops saint-jaques on a plate with some pesto and season with some extra black pepper, red onion and paprika powder!

   You can serve these scallops as an appetizer or as a side dish! Share your result with us via Instagram, Pinterest or Facebook !

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]