Main courses · Fish & seafood
Sous-vide Scallops with Saffron Sauce
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- medium
- Prep
- 10 min
- Active
- 10 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- water
- 1.8 kg
- lemon juice
- 28 g
- sea scallops, large or jumbo
- 12
- salt
- 1 pinches
- ground black pepper
- 1 pinches
- orange, preferably organic
- 4 slices
- fresh oregano
- 4 sprigs
- pencil-thin asparagus
- 170 g
- yellow onions
- 57 g
- extra virgin olive oil
- 14 g
- heavy whipping cream
- 142 g
- saffron threads
- 2 pinches
- salt
- 0.1 tsp
- unsalted butter
- 14 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 788 mg
- Protein
- 16 g
- Energy
- 1,142.2 kJ
- Calories
- 273 kcal
- Fat
- 20 g
- Fibre
- 1 g
- Saturated fat
- 11 g
- Carbohydrates
- 8 g