Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Sous Vide Scallops with Garlic and Lemon Butter

4

50 min

Sous Vide Scallops with Garlic and Lemon Butter

Sous Vide Scallops with Garlic and Lemon Butter Photo 1

Time

50 min

Serving

2 persons

Calories

305

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
These sous vide scallops are cooked at a constant temperature. Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.

Ingredients

  • sea scallops: 6 piece
  • salt and ground black pepper: (to taste)
  • olive oil: 0.5 Tbsp
  • garlic, finely: 1 tsp (minced)
  • dry white wine: 0.25 cup
  • lemon juice: 2 Tbsp
  • parsley: 0.5 tsp (dried)
  • pinch Cajun seasoning: 1 piece
  • butter: 2 Tbsp
  • green onion tops: 1 Tbsp (finely chopped)

Metric Conversion

Stages of cooking

Sous Vide Scallops with Garlic and Lemon Butter Photo 21
Sous Vide Scallops with Garlic and Lemon Butter Photo 32
Sous Vide Scallops with Garlic and Lemon Butter Photo 43
Sous Vide Scallops with Garlic and Lemon Butter Photo 54
Sous Vide Scallops with Garlic and Lemon Butter Photo 65
Sous Vide Scallops with Garlic and Lemon Butter Photo 76
Sous Vide Scallops with Garlic and Lemon Butter Photo 87
  1. Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 2
  2. Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 3
  3. Place scallops into the preheated water in the pot and cook for 30 minutes.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 4
  4. Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 5
  5. Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 6
  6. Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 7
  7. Spoon sauce over scallops; sprinkle with green onion tops to serve.
    Sous Vide Scallops with Garlic and Lemon Butter Photo 8

How did you like this article?

You may also like