Sous vide Recipe Book 2018

1
Slice the shallot, sweat
in olive oil and deglaze
with Pernod. Add the thyme,
rosemary, and salt and allow to
reduce.
2
Place everything in the
vacuum-sealing bag together
with the scallops and vacuum
seal. (See below for settings)
3
Cook the scallops.
(See below for settings)
4
Remove from the vacuum-
sealing bag.
5
On a cooktop sear scallops
on both sides.
6
Serve immediately with
crusty bread as a starter.
Ingredients
1 shallot
2tbsp olive oil
30ml Pernod
1sprig of thyme
1sprig of rosemary
1pinch of salt
4scallops (25g each), ready
to cook
Preparation time:
approx. 45minutes
Cooking duration:
30minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 2
Step 3 settings
Cooking method: Sous-vide
Temperature: 125°F (52°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Scallops provençale
Fish26