Scallops Sous Vide in a Bacon Leek Sauce

Note: You will also need a vacuum sealer and a sous vide machine.

Pat scallops dry. Sprinkle with salt and pepper. Insert scallops into a vacuum bag. Divide butter into four or five pieces and arrange between scallops. Vacuum seal bag using “moist” and “gentle” settings. Cook sous vide at 122°F for 30–45 minutes. Remove from bag and pat dry. Sear the scallops in an already blazing hot cast-iron skillet for 20 seconds per side. Don’t overcook!

In a skillet, fry bacon. Remove strips when cooked. Add leeks and sauté for 5 minutes. Add white wine and bring to a simmer for four minutes. Add milk and cook for a few minutes until leeks are tender. Pour the mixture into a blender. Add chicken stock, and puree. Return the mixture to the skillet and reduce to the desired consistency. Add salt and pepper to taste.

Distribute sauce among plates. Top with scallops. Garnish with crispy bacon if desired.