Sous-vide Scallops with Saffron Sauce

Scallops

• 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 1 oz lemon juice
• 12 sea scallops, large or jumbo muscle removed, cleaned and patted dry with paper towel
• 1 pinch salt
• 1 pinch ground black pepper
• 4 slices orange, preferably organic thinly sliced
• 4 sprigs fresh oregano
• 6 oz pencil-thin asparagus trimmed to fit vacuum sealer bag (approx. 5 in.)

Saffron Sauce

• 2 oz yellow onions in pieces
• ½ oz extra virgin olive oil
• 5 oz heavy whipping cream
• 2 pinches saffron threads
• ⅛ tsp salt to taste

Searing and Serving

• ½ oz unsalted butter