Scallop

Scallops, also known as scallops, are a delicacy caught in the Atlantic Ocean. They're especially popular during the holidays. If you're making this recipe, be sure to visit a reputable fishmonger. It's worth the price, trust us!

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

Ingredients

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

Preparation

The preparation

Set the sous vide appliance to 52 degrees Celsius (125 degrees Fahrenheit) and let it preheat. Remove the scallops from their shells if they haven't already. The easiest way to do this is to hold the shell flat side up. Using a short knife, make a small opening between the shells and then cut the muscle around them. Then rinse the shells with cold water and pat the scallops dry.

52 degrees, the perfect temperature

Place all the scallops in a vacuum-sealed bag with a drizzle of olive oil, salt, and pepper. Vacuum the bag with a vacuum sealer. Then cook the scallops in the sous vide container for 30 minutes.

Just bake

After 30 minutes, remove the bag from the water and gently pat the scallops dry with a paper towel. Heat a pan with a knob of butter. Then, cook the scallops sous vide over high heat for 30 seconds per side. You can also use a kitchen torch instead of the pan.

Serve

Serve the scallops Saint-Jacques 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 side dish! Share your results with us on Instagram, Pinterest , or Facebook !

Use these products

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Handy for this recipe
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Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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