Fennel and lemon come together to bring a bright and earthy flavor to these juicy scallops. Pair with a baguette and a light salad for a delicious "special occasion" meal.
Total Time
25min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1.1
lb
Scallops
•
1/2
tsp
Fennel Seeds
•
2
tsp
Lemon-Infused Olive Oil
or Fruity Olive Oil
•
1/2
Lemon
•
1
pinch
Fleur de Sel
Cooking Instructions
1.
Grind the Fennel Seeds (1/2 tsp) finely with a pestle and mortar. Wash the Lemon (1/2) and grate the zest.
2.
Mix the seeds and zest with the Lemon-Infused Olive Oil (2 tsp) and vacuum seal this together with the Scallops (1.1 lb) in a sous vide bag.
3.
Ensure that the scallops lie flat beside one another in an even layer.
4.
Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 75 degrees C (165 degrees F) for 20 minutes.
5.
Juice the lemon and drizzle over the top of the cooked scallops. Sprinkle with a little Fleur de Sel (1 pinch) and serve.
Nutrition Per Serving
CALORIES
111
FAT
3.0 g
PROTEIN
15.2 g
CARBS
5.1 g
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