Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce

Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce

Scallops + Bacon + Peas + Butter

Don't those flavor profiles sound fabulous?

Continuing with my Sous Vide Supreme experiments, here's my latest recipe for Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce.

I cooked the scallops sous vide with rendered bacon fat to a beautiful medium rare (all vacuum sealed together in a bag). Then I seared them on the stove, and served them over sauteed pea tendrils with a tangy Buerre Blanc sauce.

The sous vide scallops were stunning. That's the only word for it.

Kitchen Basics: Beurre Blanc Sauce

Here's my version of Buerre Blanc Sauce, which is just a fancy way to say tangy butter sauce. It literally means "white butter" in French.

This sauce especially delicious over vegetables, pan-roasted chicken, fish, and shellfish.

Buerre Blanc Sauce
makes 1/4 cup
cooking time: about 10 minutes
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