Sous Vide Scallop Aguachile

Ingredients for 4

• 8 large sea scallops, side muscle removed

• Kosher salt and freshly ground black pepper

• 1/2 cup freshly squeezed lime juice

• 1 cup loosely packed cilantro, plus more for serving

• 1 cup loosely packed Italian parsley, plus more for serving

• 1 cup loosely packed Thai basil (or sweet basil), plus more for serving

• 1/2 English cucumber, peeled and quartered

• 1/2 cup thinly sliced red onion, plus more for serving

• 1/4 cup extra virgin olive oil

• 1 jalapeno, stemmed, seeded, and quartered

• 1 clove garlic, minced

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 115°F (46°C).

• Step 2

  Season the scallops with salt and pepper. Place in a large zipper lock bag with 1/4 cup of the lime juice. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

• Step 3

  Meanwhile, prepare the sauce: Combine cilantro, parsley, basil, cucumber, onion, olive oil, jalapeno, garlic, and remaining 1/4 cup lime juice in a food processor. Process until mixture is finely diced, but not fully pureed. Season to taste with salt and pepper.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and cut into 1/4-inch-thick slices. Place on a serving plate.

• Step 1

  Drizzle sauce over scallops and garnish with fresh herbs and onion slices. Serve.

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