Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Scallops
- 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 1 oz lemon juice
- 12 sea scallops, large or jumbo, muscle removed, cleaned and patted dry with paper towel
- 1 pinch salt
- 1 pinch ground black pepper
- 4 slices orange, preferably organic, thinly sliced
- 4 sprigs fresh oregano
- 6 oz pencil-thin asparagus, trimmed to fit vacuum sealer bag (approx. 5 in.)
Saffron Sauce
- 2 oz yellow onions, in pieces
- ½ oz extra virgin olive oil
- 5 oz heavy whipping cream
- 2 pinches saffron threads
- ⅛ tsp salt, to taste
Searing and Serving
- ½ oz unsalted butter
- Nutrition
- per 1 portion
- Calories
- 1142 kJ / 273 kcal
- Protein
- 16 g
- Carbohydrates
- 8 g
- Fat
- 20 g
- Saturated Fat
- 11 g
- Fibre
- 1 g
- Sodium
- 788 mg
In Collections
Alternative recipes
Sous-vide Steak
1h 30min
Sous-vide Salmon with Creamy Avocado
1h
Caramelizing 7 oz Onions
40min
Braided Milk Bread (TM5/6 Metric)
2h 20min
Steamed Halibut with Romesco Sauce (Bill Yosses)
55min
Frozen Fruit Sorbet (TM6 Metric)
5min
Browning Pork Cubes
15min
Lamb with Black Garlic Romesco and Pickled Chives (Wylie Dufresne)
80h 10min
Shrimp Mousse
35min
Sous-vide Lamb Chops with Mint Sauce
2h 45min
Browning Beef Cubes (Medium)
15min
Sous-vide Pork Tenderloin with Ginger Glaze
1h 40min