If you are looking for an alternative pasta, give zucchini noodles a try. They are low-fat, low-carb, gluten- and grain-free “noodles”. There are many vegetable spiralizers out in the market. The one I have was gifted from my friends who bought it at Sur La Table, here. You can find a similar one here. This recipe was inspired by my Sur La Table & KitchenAid excursion trip last month organized through the International Food Blogger Conference.
The literal (French) translation of sous vide is ‘under vacuum’. It is a method of cooking in which food is sealed in an airtight plastic bag, placed in a water bath, and cooked at an accurately regulated temperature for a specified period of time.
These mouth-watering seared scallops served on top of micro greens and drizzled with balsamic vinaigrette makes for an elegant meal that will surely impress your dinner guests. Cooking scallops at home can be intimidating, but with few tips and techniques, you can find yourself cooking perfectly seared scallops.