Fennel Seeds (1/2 tsp)
finely with a pestle and mortar. Wash the
and grate the zest.
Mix the seeds and zest with the
Lemon-Infused Olive Oil (1/2 Tbsp)
and vacuum seal this together with the
Scallops (1.1 lb)
in a sous vide bag.
Ensure that the scallops lie flat beside one another in an even layer.
Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 75 degrees C (165 degrees F) for 20 minutes.
Juice the lemon and drizzle over the top of the cooked scallops. Sprinkle with a little
Fleur de Sel (1 pinch)