St. Jacob's Scallops Spaghetti

Ingredients for 2

• 12 St Jacob's scallops, cleaned

• 1 tbsp butter

• 100 ml chicken or vegetable stock

• 5 cloves of garlic, chopped

• salt and pepper

• 1 tbsp olive oil

• 1 chilli, chopped

• bunch flat-leaved parsley, chopped

• 200 g spaghetti

• fresh lemon wedge

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 123 °F (51°C)

• Step 2

  Season the scallops with salt and pepper. Place in a zipper lock with 1 tbls butter, 5 chopped cloves of garlic and 100 ml of chicken stock. Seal the bag using the water immersion technique.

• Step 3

  Place the bag in the water bath and set the timer for 30 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the scallops with all ingredients from the bag into a bowl.

• Step 1

  Drizzle olive oil into pan and set over medium. Add the scallops and sear until golden brown on both sides, about 30 seconds each side. Transfer to a bowl to set aside.

• Step 2

  Place the rest of the bag together with choped chilli into the pan and cook for 30 seconds. Stir in cooked spaghetti. Than add scallops and season with chopped parsley. Garnish with a lemon wedge. Enjoy! :)

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