Sous-Vide Scallops with Creamy Garlic Chili Crisp Sauce

How to make it

1. Thoroughly pat the scallops dry with paper towels. Toss well with salt, Coarse Ground Black Peppercorns, and olive oil.
2. Place the scallops into a vacuum bag and seal it tightly. Set your sous-vide machine to 50°C and submerge the vacuum bag to cook for 30 minutes. Once done, remove the scallops and immediately submerge them in ice water to lock in the texture.
3. Heat a pan over medium-low heat and add 15g of butter, minced garlic, and minced shallots. Stir-fry until aromatic. Pour in the Crunchy Garlic Chilli Oil and whipping cream, bringing the mixture to a boil. Finally, season with lemon juice and a pinch of salt. Mix well, pour the sauce out, and set aside.
4.  Cut the asparagus into segments. Blanch them in a pot of boiling water with a pinch of salt until cooked, then drain and set aside.
5. Remove the sous-vide scallops from the vacuum bag and gently pat the surfaces dry again with paper towels. Melt the remaining 5g of butter in a hot pan. Add the scallops and quickly sear both sides over high heat until golden brown, then remove from the pan immediately.
6. Spread the prepared creamy garlic chilli crisp sauce at the bottom of the serving plate. Arrange the seared scallops and asparagus neatly on top, then garnish with chopped coriander. Finish by placing a small amount of the chilli crisp toppings on top of each scallop. Ready to serve!