Scallop, also known as scallop shell, is a delicacy caught in the Atlantic Ocean. Especially during the holidays it is a super popular seafood. When making this recipe, go to a good fishmonger. It’s worth your money, believe us!
- 8 Scallops Saint-Jacques
- Sea salt
- Black pepper
- Paprika powder
- Red onion
- Olive oil
Set the sous vide device to 52 degrees and let the device preheat. If not already done, remove the scallops from the shell. The easiest way to do this is to hold the shell 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 off.
52 degrees, the perfect temperature
Bake it off
After 30 minutes, remove the bag from the water and gently pat the scallops with some kitchen paper. Heat a pan with a knob of butter. Then fry the sous vide scallops over high heat for 30 seconds per side. You can also use a kitchen burner 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 powder!