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| Sous Vide Scallops with Pea Tendrils and Buerre Blanc Sauce |
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.
