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28 Ingredients Preparation Serves 2 | Preparation time: 45 minutes 1 shallot | sliced 1 tbsp. olive oil 30 ml Pernod 1 sprig of thyme 1 sprig of rosemary 4 scallops (25 g each), ready to cook A pinch of salt Accessories: Vacuum sealing bags Rack Sweat the shallot in olive oil and deglaze with Pernod. Add the thyme, rosemary, and salt and allow to reduce. Leave the stock to cool. Place all ingredients with the scallops in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Take the scallops out of the vacuum sealing bag, remove the thyme and rosemary and serve the scallops directly on the plate. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 52 °C Programme duration: 30 minutes Shelf level: 2 Provençal scallops Useful tip Serve with baguette as a starter.