Sous Vide Scallops Provençale 真空慢煮茴香酒帶子

To PDFIngredientsIngredients:
4 Scallops (each approx. 25 g) cleaned and trimmed, 1 Shallot

1 tbsp Olive Oil, 30 ml Pernod, 1 sprig of Thyme, 1 sprig of Rosemary, 1 pinch of Salt

帶子4粒(約25克、切邊 、洗淨)、紅蔥頭1個

橄欖油1茶匙、茴香酒30毫升、百里香1 枝、迷迭香1 枝、鹽少量
Type of cooking

Cooking method: Steaming

Cooking method: Steam Roasting

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Seasonal & Holiday

Recipe Style: 30-minute Quick Meals

Food by region: International

Food by region: Western

Occasion & festival: Valentine's Day

Occasion & festival: Christmas

Occasion & festival: Mid-Autumn Festival

Occasion & festival: Mother's Day

Occasion & festival: Father's Day

Occasion & festival: Summer/Spring

Occasion & festival: Winter/Autumn

Type of Dish: Entree's

Recipe by


Type of ingredient





1. Slice the shallot, sweat in olive oil and deglaze with Pernod. Add the thyme, rosemary and salt.
2. Place everything in the vacuum bag together with the scallops. Put the bag inside Miele Vacuum Sealing Drawer, set the vacuum level to 2. If a Miele vacuum bag is used, set the sealing level to 3.
3. Once finished sealing, place the sealed vacuum bag in Miele’s steam oven. Use “Sous Vide” mode to steam at 52℃ for 30 minutes.
4. Serve hot.

1. 將紅蔥頭切片,浸在橄欖油及茴香酒中 ,加入百里香、迷迭香和鹽。
2. 把帶子及全部調味材放進真空保鮮袋,放入Miele真空處理櫃,調較抽真空程度至2,若使用Miele真空袋,密封程度調較至3 。
3. 完成抽真空後,把真空保鮮袋放入蒸爐,使用真空慢煮(Sous Vide)模式,以52℃蒸30分鐘。
4. 完成低溫烹調後,從真空袋取出食物即可享用。

TipsCooking Tips:
Serve with baguettes makes an excellent accompaniment.
Sous vide is ideal for meat and fish as this method allows herbs, seasoning and marinades to develop their full aroma without evaporating. Low levels of moisture loss mean that meat and fish does not lose substance. The results are particularly tender, leaving the texture uniform.

伴以法式長麵包享用, 口感豐脆而不膩。