![Sous-vide Scallops with Saffron Sauce Sous-vide Scallops with Saffron Sauce](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/9EF7E6FA-AEB3-4438-B87C-FC3E3D0E44F3/Derivates/FFA89141-D5DD-40ED-9F7B-88EBBA9C0827.jpg)
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Ingredients
Scallops
- 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 1 oz lemon juice
- 12 sea scallops, large or jumbo, muscle removed, cleaned and patted dry with paper towel
- 1 pinch salt
- 1 pinch ground black pepper
- 4 slices orange, preferably organic, thinly sliced
- 4 sprigs fresh oregano
- 6 oz pencil-thin asparagus, trimmed to fit vacuum sealer bag (approx. 5 in.)
Saffron Sauce
- 2 oz yellow onions, in pieces
- ½ oz extra virgin olive oil
- 5 oz heavy whipping cream
- 2 pinches saffron threads
- ⅛ tsp salt, to taste
Searing and Serving
- ½ oz unsalted butter
- Nutrition
- per 1 portion
- Calories
- 1142 kJ / 273 kcal
- Protein
- 16 g
- Carbohydrates
- 8 g
- Fat
- 20 g
- Saturated Fat
- 11 g
- Fibre
- 1 g
- Sodium
- 788 mg
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