Working on putting a dinner party together for Saturday night. Menu's been decided and I'm trying some things out in advance of the actual prep on Saturday. Today I focused on a scallop amuse bouche, using a single sous-vide scallop, atop some beet horseradish. I haven't tasted it yet, but it sure looks pretty. The scallops cook at 140 for just 30-40 minutes. They've been turning out really nice. I tried them this morning with defrosted scallops and also with frozen. The frozen ones need to cook closer to the longer time. The defrosted ones were pretty well done at the lower end of the time frame. Currently working on trying some vegetables. I've cut some carrots up and added a little salt and pepper, as well as argan honey and a little butter. There's also a beet sliced up with some capers, onion, and salt and pepper. I can't wait to see how these turn out. I haven't tied any vegetables yet. They need to cook at 183 for at least an hour