Sous Vide Scallops with Asparagus

60°C (140° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

One of the quickest sous vide recipes! A decadent and delicious meal in less than half an hour!

Ingredients

  • 4 scallops
  • 1 bunch of asparagus
  • ¼ cup of white wine (you’d drink)
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste

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Introduction

One of the quickest sous vide recipes! A decadent and delicious meal in less than half an hour!

Directions

  1. Set up Nomiku in a heat safe container, add water, and set to 60°C (140°F).
  2. Season scallop lightly with salt on both sides and vacuum seal in bag with olive oil.
  3. Put in water once Nomiku reaches 60°C (140°F) for 10 minutes only (do not overcook!).
  4. While scallops are cooking, clean and snap off woody parts of asparagus.
  5. Heat 1 tablespoon of butter in on medium heat in a pan and add asparagus, cook for 5 minutes and lower heat to low and cover until ready to plate with scallops.
  6. Remove scallops from bag. Pour scallop juices from bag into a small saucepan and add white wine.
  7. Reduce on medium heat until liquid is halved.
  8. Heat a pan on medium heat with remaining butter and sear scallops for 30 seconds on each flat side.
  9. Plate scallops and asparagus together. Top with white wine reduction, nom!
  10. Set up Nomiku in a heat safe container, add water, and set to 60°C (140°F).
  11. Season scallop lightly with salt on both sides and vacuum seal in bag with olive oil. Put in water once Nomiku reaches 60°C (140°F) for 10 minutes only (do not overcook!).
  12. While scallops are cooking, clean and snap off woody parts of asparagus. Heat 1 tablespoon of butter in on medium heat in a pan and add asparagus, cook for 5 minutes and lower heat to low and cover until ready to plate with scallops.
  13. Remove scallops from bag. Pour scallop juices from bag into a small saucepan and add white wine. Reduce on medium heat until liquid is halved.
  14. Heat a pan on medium heat with remaining butter and sear scallops for 30 seconds on each flat side.
  15. Plate scallops and asparagus together. Top with white wine reduction, nom!

Comments

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