Coquille, also known as scallop is a delicacy caught in the Atlantic Ocean. Especially during the holidays, it is a super popular seafood. When you make this recipe, go to a good fishmonger. It's worth your money, trust us!
- 8 Scallops Saint-Jacques
- Sea salt
- Black pepper
- Red onion
- Olive oil
Set the sous vide device to 52 degrees and let the device preheat. Remove the scallops from the shell if you have not already done so. The easiest way to do this is to hold the scallop with the flat side upwards. With a short knife, make a small opening between the shells and cut through the sphincter. Then clean the shell with some cold water and pat the scallops dry.
52 degrees, the perfect temperature
After 30 minutes, remove the bag from the water and carefully pat the scallops with some kitchen paper. Heat a pan with a knob of butter. Then fry the sous vide scallops on high heat for 30 seconds per side. You can also use a kitchen torch instead of the pan.
Serve the scallops saint-jaques on a plate with some pesto and season with some extra black pepper, red onion and paprika!