sous vide scallops

Sous Vide Scallops with lemon and butter sauce are juicy on the inside and crispy on the outside. Cooking in the sous vide cooker at first, and then quickly searing at the end for the perfect tender-crisp scallops every time!

Sous Vide Scallops with Lemon Butter Recipe

scallops (10-12 large sea scallops (454 grams))

olive oil (divided)

black pepper

unsalted butter (divided)

garlic (minced (or 1 tablespoon minced garlic))

lemon juice

parsley (optional for serving)

Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 123ºF/51ºC. (Or 130°F/54ºC for a firmer texture).

Remove the tough muscle from the side of the scallops if attached.

Lightly season the scallops with salt, pepper, and 1 tablespoon olive oil.

Place scallops in one single layer in a large resealable bag or vacuum seal bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).

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

Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the scallops completely in the water.

When the time goes off, transfer the bag to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).

When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).

In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.

When butter stops foaming, add scallops and fry for 30 seconds on one side (until a golden crust forms underneath), then flip and fry again for another 30 seconds until lightly browned. Remove from skillet and transfer to a plate.

Add the remaining 1 tablespoon butter and garlic in the same skillet. Cook for about 1 minute until fragrant.

Add in lemon juice and scrapping up any browned bits. Simmer the sauce for about 2 minutes.

Remove the skillet from the heat and add cooked scallop back into the pan and toss with the sauce.

Garnish with parsley if desired.

Learn the art of Sous-Vide and cook perfect scallops every time!  Served with a delicious cajun cream sauce that is dairy-free.

Sous Vide Scallops with Cajun Cream Sauce

scallops

olive oil

salt and fresh ground pepper

ghee

garlic (chopped)

coconut milk

cajun seasoning

dijon mustard

mustard

parsley (chopped)

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

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.

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

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

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

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

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.

Sous-Vide Scallops

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

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.

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

Cajun Cream Sauce

This recipe is really easy and delicious. I’m new to sous vide cooking and it was so simple.  I used low-fat milk instead of coconut milk and thickened the sauce with corn starch. Very good - thank you!

Sous vide cooking makes life so much easier!  I love how tender and juicy these scallop turn out everytime!

Top 2 sous vide scallops recipes from across the web

The most viewed sous vide scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Sous Vide Scallops with Lemon Butte...

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Top 2 sous vide scallops recipes from across the web

The most viewed sous vide scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Scallops with Lemon Butte...

Sous Vide Scallops with Cajun Cream...

The most viewed sous vide scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine