Lemon Fennel Sous Vide Scallops

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.1 lb

Scallops

without roe

1/2 tsp

Fennel Seeds

1/2 Tbsp

Lemon-Infused Olive Oil

or Fruity Olive Oil

1/2

Lemon

unwaxed

1 pinch

Fleur de Sel

Cooking Instructions

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Step 1

Grind the Fennel Seeds (1/2 tsp) finely with a pestle and mortar. Wash the Lemon (1/2) and grate the zest.

Step 2

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.

Step 3

Ensure that the scallops lie flat beside one another in an even layer.

Step 4

Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 75 degrees C (165 degrees F) for 20 minutes.

Step 5

Juice the lemon and drizzle over the top of the cooked scallops. Sprinkle with a little Fleur de Sel (1 pinch) and serve.