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Sous-vide Scallops in Lemon Butter Sauce
TM6

Sous-vide Scallops in Lemon Butter Sauce
4.2 (5 évaluations )
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Ingrédients

  • 12 scallops, fresh, large (approx. 400 g total weight)
  • 2 ½ Tbsp lemon olive oil (see tip)
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice, freshly squeezed (see tip), plus 2 Tbsp
    ou 1 tsp ascorbic acid powder
  • water, cold, for cooling
  • ice cubes, for cooling
  • 2 ½ Tbsp unsalted butter
  • 50 g dry white wine
  • 3 garlic cloves, halved
  • 2 pinches grated lemon zest
  • 1 tsp honey
  • 3 sprigs fresh thyme, leaves only, finely chopped, for garnishing
  • 1 pinch sea salt flakes, for garnishing
  • 1 lemon, cut in 4 wedges
Infos nut.
par 1 portion
Calories
1153 kJ / 276 kcal
Protides
10 g
Glucides
8 g
Lipides
22 g
Graisses saturées
10 g
Fibre
0.7 g
Sodium
370 mg

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