Sous Vide Scallops with Lemon Butter Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 mins
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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
Description
The recipe directs seasoning large sea scallops with salt, pepper, and olive oil before sealing them in a vacuum bag and cooking them sous vide at 123ºF (51ºC) for 30 minutes. This slow, low-temperature cooking results in scallops that are tender and evenly cooked throughout without the common risk of overcooking.
After sous vide cooking, the scallops are chilled in an ice bath and patted dry for a clean surface, ready for finishing. Garlic butter and lemon juice enhance the scallops with a bright, rich sauce, and parsley adds a fresh herbal note. The precise temperature control balances a soft texture with flavor infusion.
Sous vide cooking allows planning ahead and ensures uniform results, whether using fresh or frozen scallops (with an additional cooking time noted for frozen). The dish suits an elegant seafood presentation or upscale home dining without complex technique.
Frozen scallops require extra cooking time but otherwise follow the same preparation steps. Using a slightly higher temperature yields a firmer but still tender result.
Ingredients
- 1 pound scallops 10-12 large sea scallops (454 grams)
- 2 tablespoons olive oil divided
- salt I used 1/2 teaspoon for each, fresh ground, to taste
- black pepper I used 1/2 teaspoon for each, fresh ground, to taste
- 2 tablespoons butter divided, unsalted
- 3 cloves garlic minced (or 1 tablespoon minced garlic)
- 2 tablespoons lemon juice
- 1 tablespoon parsley optional for serving, chopped
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.
Notes
- If using frozen scallops, add 15 minutes to the cooking time and set the sous vide temperature to 130°F (54ºC) for a firmer texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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