John Myers
Scallops Sous Vide – with Anise and Fennel
The perfect scallops sous vide – with anise and fennel recipe with a picture and simple step-by-step instructions.
- 500 g Scallops, thrown without roe
- 1 tsp Fennel seeds
- 1 tbsp Lime oil or fruity olive oil
- 1 Pc. Untreated lime
- Fleur de sel (sea salt)
- Finely grind the fennel seeds. Wash the lime and grate the peel. Mix the fennel seeds and lime zest with the lime or olive oil and vacuum seal together with the scallops. Make sure that the scallops lie flat and evenly next to each other.
- Cook in the AEG built-in steamer on shelf level 3 in the “Sous Vide” program at 60 ° C for 10 minutes.
- Take the scallops out of the bag, arrange on plates and sprinkle with the juice of the grated lime and sprinkle with fleur de sel.
- Tastes great with risotto and polenta, with spinach or lettuce in any form.
