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RECIPE
5 INGREDIENTS 5 STEPS 25min

Lemon Fennel Sous Vide Scallops

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.
Lemon Fennel Sous Vide Scallops Recipe | SideChef
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.
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25min
Total Time
$4.23
Cost Per Serving

Ingredients

Servings
4
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
unwaxed
1 pinch
Fleur de Sel
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Nutrition Per Serving

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CALORIES
111
FAT
3.0 g
PROTEIN
15.2 g
CARBS
5.1 g

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.
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Nutrition Per Serving
Calories
111
% Daily Value*
Fat
3.0 g
4%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
30.0 mg
10%
Carbohydrates
5.1 g
2%
Fiber
0.4 g
1%
Sugars
0.3 g
--
Protein
15.2 g
30%
Sodium
490.5 mg
21%
Vitamin D
--
--
Calcium
13.2 mg
1%
Iron
0.6 mg
3%
Potassium
275.0 mg
6%
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