Sous Vide Coquille St. Jacques
Traditionally, this creamy scallop dish is served in a scallop shell, but since we’re bucking all tradition here and using the Anova Sous Vide Precision Cooker,
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Ingredients
- 8 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1 tablespoon all-purpose flour
- 1 cup heavy cream, at room temperature
- 1/2 cup grated Gruyere cheese
- 2 teaspoons white truffle oil
- 3 tablespoons toasted panko breadcrumbs
- 1 tablespoon minced fresh parsley
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