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Scallops Sous Vide in a Bacon Leek Sauce
GENTLEMANATHOMERUSSELL9Ingredients
55Minutes
520Calories
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Description
Please forgive us for crowing indecently, but we killed last night’s dinner. Rocked it. We made scallops sous vide in a bacon leek sauce. It was the stuff of which dreams are made. Someday, we will regale future generations with fanciful tales about that meal. And, those wide-eyed youths will listen in wonderment. They will ask, “What is a scallop?” because global warming will have eradicated them.
Ingredients
US|METRIC
2 SERVINGS
- 8 sea scallops
- butter (one tablespoon)
- salt (to taste)
- pepper (to taste)
- 3 strips bacon
- 3 leeks (chopped, white and light green segments only)
- 1/3 cup white wine
- 1/3 cup milk
- 1/4 cup chicken stock
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Directions
- Pat the scallops dry. Sprinkle with salt and pepper.
- Insert scallops into a vacuum bag. Divide butter into four or five pieces and arrange between scallops. Vacuum seal bag using “moist” and “gentle” settings.
- Cook sous vide at 122°F for 30 to 45 minutes. Remove from bag and pat dry.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1020mg43% |
| Potassium740mg21% |
| Protein21g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A50% |
| Vitamin C30% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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