Lemon butter sous-vide scallops
Pearlescent scallops gently cooked, then seared for a few seconds.
47minPrep 12minCooking 35min 2 servings🟡 MediumSOUS_VIDEGluten-free
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 52°C.
- 2
Pat the scallops dry and place them flat in a bag with some of the butter and the zest.
- 3
Cook for 30 minutes.
🌡 52°C⏱ 30 min🔧 thermoplongeur - 4
Pat dry again and sear for 20 to 30 seconds per side in a very hot pan with the remaining butter; add the chives.
🌡 230°C⏱ 1 min🔧 poêle
Frequently asked questions
Is searing essential?▾
No, but it adds a golden crust and toasted flavour without cooking the centre much further.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
