Shells

Menu: Appetizer

Allergens: Dairy, Mollusc
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People

Such a fancy dish, but so easy to prepare with this simple recipe. A taste sensation for special occasions.

Ingredients


pepper
1 pinch
salt
1 pinch
butter
1 tbs
scallop meat
120 g

For searing:
butter
2 tbs

Preparation

  1. Pat scallops and dry them with a paper towel.
  2. Place scallops in a single layer into a vacuum bag that is suitable for sous vide cooking, add butter and season.
  3. After the automatic program, remove the scallops from the bag. Pat dry on both sides. Preheat a skillet over high heat. Swirl the scallops around in the pan for about a minute on each side.

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