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Sous Vide Scallops

Discover the foolproof method to cooking scallops to perfection using sous vide, ensuring they are tender and flavorful every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scallops
  • 1 lb dry-packed sea scallops Ensure they are fresh and has a mild ocean scent.
  • Salt and pepper For basic seasoning.
For the lemon butter sauce
  • 4 tbsp unsalted butter Melted for sauce preparation.
  • 2 cloves garlic Minced for flavor.
  • 1 whole lemon Juiced and zested.
  • 1 tbsp fresh parsley Chopped for garnish (optional).

Method
 

Preparation
  1. Remove the side muscle from the scallops and rinse them under cold water.
  2. Pat the scallops dry with paper towels.
  3. Season the scallops with salt and pepper, or your choice of seasoning.
  4. Vacuum seal the scallops in a single layer using a vacuum sealer or the water displacement method.
Sous Vide Cooking
  1. Preheat the water bath to 122°F (50°C).
  2. Place the vacuum-sealed scallops in the water bath and cook for 30 minutes.
  3. Once done, remove the scallops from the bag and pat them dry with paper towels.
Searing
  1. In a hot skillet, add a high-smoke-point oil like avocado or clarified butter.
  2. Sear the scallops for 30-45 seconds on each side until golden brown.
  3. Serve immediately with sauce.
Lemon Butter Sauce
  1. Melt butter in a small saucepan over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Stir in lemon juice, zest, salt, and pepper. Optionally, garnish with parsley.

Notes

For additional flavors, consider adding herbs or citrus to the vacuum bag before sealing. Adjust cooking time based on scallop size; smaller scallops need less time.