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DIRECTIONS: (Temperature: 123ºF Time: 30 minutes)
Season scallops with kosher salt and pack in Vacuum Bag. Remove
air using the Vacuum Pump. Place in Sous Vide bath and set timer for
thirty minutes.
Melt butter in Small Nonstick Skillet over low heat. Add capers,
garlic, salt and cook 2-3 minutes until garlic is soft and cooked
through. Turn off heat. Add chives, parsley, dill, lemon juice and stir
to combine. Serve over scallops.
½ lb sea scallops
2 tbsp unsalted butter
1 tsp capers, minced
1 tsp garlic
¼ tsp kosher salt
1 tsp chives, minced
1 tsp parsley, minced
1 tsp dill, minced (optional)
1 tsp lemon juice
INGREDIENTS:
french
scallops
34
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