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Export 10 ingredients for grocery delivery
Step 1
Fill a large container or pot with water, attach a sous-vide cooker and set temperature to 122°F/50°C.
Step 2
Prep the scallops by removing the tough muscles connected to the scallops. Season with salt, pepper, and olive oil. Place scallops in a single layer inside a Ziploc bag.
Step 3
Seal the bag by using the water displacement technique or using a vacuum sealer.
Step 4
Submerge the bag into the water bath and cook for 30 minutes.
Step 5
Transfer the Ziploc bag of scallops to an ice bath and chill for 10 minutes.
Step 6
Remove scallops from the Ziploc bag and pat dry with paper towels.
Step 7
Heat a large cast-iron skillet over high heat and melt 1 tablespoon of ghee. Place scallops in pan and sear for 1 minute or until golden brown. Flip and sear for 1 more minute on the other side and transfer scallops to a plate.
Step 8
Add chopped garlic to the cast-iron pan and cook for 1 minute or until fragrant.
Step 9
Add coconut milk, cajun seasoning, mustards, and lemon juice, and bring to a boil. Reduce the heat to a simmer and cook for 2-3 minutes or until the sauce thickens.
Step 10
Serve scallop with cream sauce and garnish with fresh chopped parsley.
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