Recipe: Sous vide scallops
25 g butter
1 tbsp white wine
Sous vide: 50°C
Seal the scallops and butter in a sous vide bag. Cook for 45 minutes.
Pour the liquid from the bag in a sauce pan together with the wine and reduce over medium heat.
Pat the scallops dry with kitchen paper and sear them either with a torch or in a frying pan with clarified butter over high heat. Make sure that the temperature is the highest possible, to ensure that the scallops don't overcook when searing them.
Salt and pepper the scallops and pour the reduced liquid over. Serve immediately.