Paleo Recipes – Cavegirl Cuisine

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SousVide Scallops in Orange-Butter Sauce with Basil Pesto

SousVide Scallops in Orange-Butter Sauce with Basil Pesto

sous vide supreme promo packOh my, oh my…dinner was amazing tonight. I was able to get that wonderful sear on my scallops without overcooking these little delicacies. Chef Ramsey would be proud…(my Hell’s Kitchen fans will understand!)

The SousVide Scallops in Orange-Butter Sauce with Basil Pesto hit my taste buds in a great way tonight. I felt so bad for my oldest daughter…she is allergic to anything in a shell. So, I used the same ingredients but made her a piece of cod…it worked like a champ!

Other SousVide recipes that you may enjoy:
SousVide Lamb Shoulder with Hazelnut-Mint Pesto
SousVide Cowboy Steak
SousVide Asian Burgers with Ginger-Avocado Sauce and Pickled Slaw


SousVide Scallops in Orange-Butter Sauce with Basil Pesto

Ingredients

  • • 10 large sea scallops
  • • 3 tablespoons ghee or butter
  • • 1 teaspoon raw honey
  • • 1/4 cup freshly-squeezed orange juice (or clementines/mandarins)
  • • Basil Pesto:
  • • small handful of fresh basil (about 10 large leaves)
  • • small handful of fresh parsley (about 1/4 cup)
  • • 2-3 cloves of garlic
  • • 1/4 teaspoon sea salt
  • • 1 teaspoon freshly-squeezed orange juice (or clementines/madarins)
  • • 2 tablespoons blanched slivered almonds (any nut will do!)
  • • 4-5 tablespoons of olive oil
  • • 1 teaspoon whole grain mustard
  • • Additional Optional Garnishes: orange sections and pea shoots

Directions

  1. Preheat SousVide water oven to 120 degrees F.
  2. Pat down scallops with a paper towel. Season lightly with sea salt and fresh pepper. Place about 2-3 scallops per bag and seal. Don't let the seal squeeze the scallops. Seal them right before this happens.
  3. Cook for 20 minutes.
  4. In the meantime, melt 2.5 tablespoons of the butter. Whisk in the honey and the 1/4 cup of orange juice. Let cool to room temperature.
  5. In a small food processor, blend basil, parsley, garlic, salt, 1 teaspoon orange juice, almonds, whole grain mustard and about 3 tablespoons of the olive oil. Add an additional 1 tablespoon of olive oil at a time until desired consistency...it should be pasty-oily.
  6. Remove the scallops from the water bath and plastic bags. Marinate scallops in the butter mixture for 5 minutes. Flip the scallops and give it another 5 minutes in the liquid.
  7. In a hot skillet over medium-high heat, melt the remaining 1/2 tablespoon butter. Gently place the scallops in the skillet (away from you so that you don't splash hot butter on yourself). Scallops should not be touching each other...they need a little room to breathe. Lightly season one side with salt. Cook for one minute per side. Immediately remove scallops from the pan so they don't continue to cook.
  8. Put a swoosh of pesto on the plate. Place your scallops. Garnish with optional orange segments and pea shoots.
  9. Enjoy!

Ingredients

  • 10 large sea scallops
  • 3 tablespoons ghee or butter
  • 1 teaspoon raw honey
  • 1/4 cup freshly-squeezed orange juice (or clementines/mandarins)
  • Basil Pesto:
  • small handful of fresh basil (about 10 large leaves)
  • small handful of fresh parsley (about 1/4 cup)
  • 2-3 cloves of garlic
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly-squeezed orange juice (or clementines/madarins)
  • 2 tablespoons blanched slivered almonds (any nut will do!)
  • 4-5 tablespoons of olive oil
  • 1 teaspoon whole grain mustard
  • Additional Optional Garnishes: orange sections and pea shoots

Directions

  1. Preheat SousVide water oven to 120 degrees F.
  2. Pat down scallops with a paper towel. Season lightly with sea salt and fresh pepper. Place about 2-3 scallops per bag and seal. Don't let the seal squeeze the scallops. Seal them right before this happens.
  3. Cook for 20 minutes.
  4. In the meantime, melt 2.5 tablespoons of the butter. Whisk in the honey and the 1/4 cup of orange juice. Let cool to room temperature.
  5. In a small food processor, blend basil, parsley, garlic, salt, 1 teaspoon orange juice, almonds, whole grain mustard and about 3 tablespoons of the olive oil. Add an additional 1 tablespoon of olive oil at a time until desired consistency...it should be pasty-oily.
  6. Remove the scallops from the water bath and plastic bags. Marinate scallops in the butter mixture for 5 minutes. Flip the scallops and give it another 5 minutes in the liquid.
  7. In a hot skillet over medium-high heat, melt the remaining 1/2 tablespoon butter. Gently place the scallops in the skillet (away from you so that you don't splash hot butter on yourself). Scallops should not be touching each other...they need a little room to breathe. Lightly season one side with salt. Cook for one minute per side. Immediately remove scallops from the pan so they don't continue to cook.
  8. Put a swoosh of pesto on the plate. Place your scallops. Garnish with optional orange segments and pea shoots.
  9. Enjoy!
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