"Paella"

Sous Vide Bay Scallops
Clean your bay scallops and place on a dry paper towel. In a saute pan brown some butter with thyme, shallots, garlic and a dry chili. Cool the butter mixture to room temp. Strain out all the debris from the butter. In a sous vide bag add your dry scallops with fresh thinly sliced lemon, thyme and the cooled brown butter and vacuum seal the bag. Set your water bath to 120 F, once to temp drop your bay scallops in to the bath and sous vide for 8 minutes. Remove the scallops from the bag and place on a paper towel. They will be tender and have a nice buttery texture. Season with maldon salt and serve.










"Paella"
Crab Powder
Spanish Chorizo
King Crab
Tabasco Meringue
Lemon Curd
Preserved Lemon
English Peas
Micro Greens