Sous Vide Scallops with Bacon and Spinach
As an avid home cook, once Karen snagged an Anova she's been routinely rolling out ridiculously delicious meals. She loves the ability to spend time with her family while ensuring her meal is going to come out perfect, every time.
Ingredients for 4
3 pieces thick cut bacon (diced)
1 small onion (diced)
4 cloves garlic (sliced thin)
2 bunches spianch - rinsed, dried and chopped
3/4 lb cooked Linguine
1/4 cup heavy cream
3 tlbs clarified butter
salt and pepper
Set Anova Sous Vide Precision Cooker to 123°F / 50.5°C
Season scallops with salt and pepper. Place in ziplock bag in a single layer, or vacuum bag in single layer. Drizzle olive oil into bag until scallops are covered.
Submerge scallops in water bath and cook for 30 minutes.
Stovetop Finishing Steps
While scallops are cooking, add bacon to hot pan and cook until crispy. Remove to a paper towel.
Saute onion and garlic in bacon fat until fragrant and onion is softened. Add spinach a handful at a time and cook until wilted, then add more until you've added all the spinach.
Add cooked pasta, heavy cream, and bacon back to pan and stir to combine until sauce is creamy and silky.
Remove scallops from bag. Heat pan with clarified butter until hot. Dry scallops off, season with salt, and sear each side for one minute until golden brown.
Serve scallops on top of pasta, and enjoy!