Scallops at 70 °C


Flavoured cherry tomatoes:

  • 70 g of different coloured cherry tomatoes
  • 25 g of olive oil
  • 5 g basil leaves
  • 5 g of fresh oregano
  • 150 g classic vinaigrette

Roasted peppers:

  • 2 piquillo peppers (50 g)
  • 1 clove of garlic (5 g)
  • 1 sprig of rosemary (10 g)
  • 100 g of sunflower oil

Sweet-and-sour sauce:

  • 110 g of vinegar
  • 100 g of sugar
  • 600 g of cider
  • 250 g of grape juice


  • 2 scallops (40 g each and 3 cm thick)   
  • 20 g of olive oil


To prepare this scallop recipe, start by preparing the flavoured tomatoes. For this, blanch and peel the cherry tomatoes. Then, insert the tomatoes together with the vinaigrette in a vacuum bag and pack at 100%. Put to one side.

Then prepare the peppers. Put the peppers together with a clove of garlic, the rosemary and sunflower oil in a vacuum bag. Pack at 100%. Then, cook the bag in the SmartVide sous-vide cooker for 4 minutes at 80 ºC. Put these to one side as well.

For the sweet-and-sour sauce, make a dark caramel with the sugar and deglaze with the vinegar. Then, add the cider together with the grape juice and reduce by up to one third. Allow to cool.

Now for the scallops, pack with olive oil. Once packed, cook in the cooker for 12 minutes at 70 °C.

To complete, blowtorch the piquillo peppers, brown the scallops on the grill with salt, sauté with the sweet-and-sour sauce, strain the cherry tomatoes and arrange them on the plate. Garnish with basil leaves.

Thanks to the vacuum in this scallop recipe, the vegetable fusion and impregnation with the vinegrette is simpler.

Notes from the chef