Starters & salads
Sous-Vide Scallops in Lemon-Butter Sauce
If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place scallops, side by side, into a zip lock bag and seal, leaving a gap of approximately 1 inch open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. We recommend using high quality zip lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.
Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 4 portion
Find similar recipes
Select any label to use it as a search filter.
- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- sea scallops
- 12
- olive oil, lemon flavored
- 2.5 tbsp
- salt
- 1 pinches
- ground black pepper
- 1 pinches
- water
- water
- lemon juice
- 28 g
- water
- water
- ice cubes
- ice cubes
- unsalted butter
- 2.5 tbsp
- white wine
- 57 g
- garlic
- 3 cloves
- lemon juice
- 2 tbsp
- lemon zest, grated
- 2 pinches
- honey
- 1 tsp
- fresh thyme
- 3 sprigs
- sea salt flakes
- 1 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 38 g
- Energy
- 2,380.7 kJ
- Calories
- 569 kcal
- Fat
- 31 g
- Fibre
- 3 g
- Carbohydrates
- 29 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗