Hi everyone. As you know I have been cooking a lot with sous vide immersion cooker. Things that were normally harder to cook have all of a sudden become a whole lot easier (this is not a plug for one I swear). One of those things that I have generally had a more challenging time with before was pan searing scallops. They either didn’t sear well or came out over cooked. But, with the sous vide, it was pretty simple to sear and keep them well cooked. I made a lemon glaze to go with it and paired it with sautéed kale and crispy sweet potatoes for a perfectly easy and healthy meal.

Ingredients

• large scallops
• 2 large lemons
• Salt and Pepper
• Red Chili flakes
• 2 tbsp butter
• 1 green onion, separating green and white part
• 4 tbsp dry wine
• 1/2 cup orange juice
• 2 tsp honey

Directions

• Heat water bath to 122ºF
• Wash and dry scallops
• Salt and pepper to taste and place them in the vacuum bag (~1lb/bag)
• Place 2 lemon slices in the bag and seal
• Place in water bath for 30 minutes
• At this time, prepare the sauce by heating butter in a saucepan
• Add the chopped white part of the green onion and chili flakes
• remove the scallion and in another bowl combine orange juice and juice of a lemon to get 2/3 cup of liquid
• When the scallops are done cooking, remove them from the bag and pat dry them
• Sear in skillet over high heat with butter residue from sauce
• remove the scallops and deglaze with dry wine
• Add the orange and lemon juice mixture and zest of 1 lemon
• stir in green onion and bring to a boil until glaze like consistency
• Add honey if too sour/tart for your liking
• Pour the sauce over the scallops and enjoy (or I placed the scallops on top of the sauce)