frenchvegetarianvia groq
Pan-Seared Escargot with Sous Vide Egg
A simple yet elegant French dish featuring pan-seared escargot accompanied by a rich sous vide egg and a sprinkle of light herbs.
⏱90 min🍽1 servings📊medium
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Ingredients
- ●12 escargot (12 snails)rinsed and patted dry
- ●2 tablespoons unsalted buttersoftened
- ●2 cloves garlicminced
- ●1 tablespoon lemon juicefreshly squeezed
- ●pinch salt
- ●pinch pepper
- ●1 cup waterfor sous vide
- ●2 eggslarge
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Instructions
- 1
Preheat sous vide water bath to 145°F (63°C).
- 2
Season eggs with salt and pepper. Seal in a sous vide bag and cook for 1 hour.
- 3
Rinse and pat dry the escargot. Heat butter in a pan over medium heat.
- 4
Add minced garlic and sauté for 1 minute until fragrant.
- 5
Add escargot to the pan and cook for 2-3 minutes until browned.
- 6
Squeeze lemon juice over the escargot and season with salt and pepper.
- 7
To serve, place a cooked egg on a plate and top with pan-seared escargot.
- 8
Garnish with chopped light herbs, if desired.