*Noix de Saint-Jacques cuites sous vide

Lépés 1 /6

*Prepare the ingredients.

• 40g *Softened butter
• 0.5kan. *Crushed pink peppercorns
• 0.5 *Organic lemon (zest)
• 0.5kan. *Salt
• *Ground pepper
• 6db *Scallops

Lépés 2 /6

*In a mixing bowl, combine all the ingredients except the scallops.

• 40g *Softened butter
• 0.5kan. *Crushed pink peppercorns
• 0.5 *Organic lemon (zest)
• 0.5kan. *Salt
• *Ground pepper

Lépés 3 /6

*Lay the scallops flat without overlapping them in a sous-vide cooking bag with the rest of the mixture. Place the mixture in a sous-vide bag. Make sure the bags are well sealed. Space the bags out well in the steam basket.

• 6db *Scallops

Lépés 4 /6

*Pour 50 ml of water into the bowl. Place the bag in the steam basket.

Lépés 5 /6

*Cook on eco vacuum.

Lépés 6 /6

*Take out the bag and open it. Serve the scallops straight away.