Step 1

Fill a large container or pot with water, attach a sous-vide cooker and set temperature to 122°F/50°C.

Step 2

Prep the scallops by removing the tough muscles connected to the scallops. Season with salt, pepper, and olive oil. Place scallops in a single layer inside a Ziploc bag.

Step 3

Seal the bag by using the water displacement technique or using a vacuum sealer.

Step 4

Submerge the bag into the water bath and cook for 30 minutes.

Step 5

Transfer the Ziploc bag of scallops to an ice bath and chill for 10 minutes.

Step 6

Remove scallops from the Ziploc bag and pat dry with paper towels.

Step 7

Heat a large cast-iron skillet over high heat and melt 1 tablespoon of ghee. Place scallops in pan and sear for 1 minute or until golden brown. Flip and sear for 1 more minute on the other side and transfer scallops to a plate.

Step 8

Add chopped garlic to the cast-iron pan and cook for 1 minute or until fragrant.

Step 9

Add coconut milk, cajun seasoning, mustards, and lemon juice, and bring to a boil. Reduce the heat to a simmer and cook for 2-3 minutes or until the sauce thickens.

Step 10

Serve scallop with cream sauce and garnish with fresh chopped parsley.