SousVide Scallops in Orange-Butter Sauce with Basil Pesto Recipe
Ingredients
- 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
View Full Recipe at Cavegirl Cuisine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 437g | |
| Calories 1278 | |
| Calories from Fat 980 | 77% |
| Total Fat 110.68g | 138% |
| Saturated Fat 33.13g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 1130mg | 47% |
| Potassium 1130mg | 32% |
| Total Carbs 18.95g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.81g | 5% |
| Protein 55.1g | 88% |
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