Sous Vide Scallops



Season Scallops with Salt and Garlic Powder.
Add 2 tbsp of Olive oil.
Place inside vacuum food container and seal.
Sous vide at 77 degrees Celsius for 5 hours.
Cool the scallops by removing water from the sous vide bath and replacing it with cold water and ice cubes.
Open the sealed bag and remove the water.

Melt butter on the skillet and sear the scallops on each side to golden brown, as desired. Add seasoning, as needed.

Ready to serve in under 5 minutes.

200g fresh St. Jacobs Scallops
Pinch of Salt
1 tsp Garlic Salt/Powder
2 tbsp Olive Oil
5 g grass fed butter

Food Vacuum Sealer
Sous Vide Device
Sous Vide Bath with lid
Cast Iron Skillet