Sous Vide Scallops with Lemon Butter Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Sous Vide Cooking
30 mins
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Total Time
37 mins
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Servings
4 people
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Calories
195 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
French
Sous Vide Scallops with Lemon Butter Recipe
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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!
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Ingredients
- 1 pound scallops 10-12 large sea scallops (454 grams)
- 2 tablespoons olive oil divided
- Salt and fresh ground black pepper to taste (I used 1/2 teaspoon for each)
- 2 tablespoons unsalted butter divided
- 3 cloves garlic minced (or 1 tablespoon minced garlic)
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley optional for serving
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Instructions
- 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.
Equipments used:
Notes
- If you use frozen scallops, follow the same instructions as cooking the fresh scallops, and add extra 15 minutes of cooking time in the sous vide cooker.
- Set the temperature to 130°F/54ºC for a firmer texture that's still very tender.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
5g
(2%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
42mg
(14%)
Sodium
446mg
(19%)
Potassium
241mg
(7%)
Sugar
1g
(2%)
Vitamin A
175IU
(4%)
Vitamin C
4mg
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 446mg | 19% |
| Potassium | 241mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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