Scallops sous vide

Jakobsmuscheln Sous VideJakobsmuschel Josesanchez
Author:
Jose Sanchez
Cooking time:
15 minutes
Ingredients:

For 5 people

Scallops:          
1000 g Scallops
20 g Vegetable stock    
0.1 g Salt    
0.1 g Pepper    
0.1 g Cayenne            
            
Garnish:           
275 g Sea urchin    
Edible flowers (as need it)

Preparation:

Sessone the scallops with salt, pepper and cayenne. Place scallops and VS in vacuum pack and seal. Cook sous vide in the fusionchef sous vide water bath for 15 minutes at 50 °C. Chiiled scallops in ice bath, romove from the bagg and serve.

This recipe was generously provided by Jose Sanchez.