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5.0 from 18 votes

Sous Vide Scallops with Lemon Butter Recipe

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!

Prep Time
5 mins
Cook Time
5 mins
Sous Vide Cooking
30 mins
Total Time
37 mins
Servings: 4 people
Calories: 195 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: French

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

Instructions

    Cup of Yum
  1. 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).
  2. Remove the tough muscle from the side of the scallops if attached.
  3. Lightly season the scallops with salt, pepper, and 1 tablespoon olive oil.
  4. 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).
  5. Seal the bag using the “water displacement” technique or a vacuum sealer.
  6. 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.
  7. 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).
  8. When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).
  9. In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
  10. 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.
  11. Add the remaining 1 tablespoon butter and garlic in the same skillet. Cook for about 1 minute until fragrant.
  12. Add in lemon juice and scrapping up any browned bits. Simmer the sauce for about 2 minutes.
  13. Remove the skillet from the heat and add cooked scallop back into the pan and toss with the sauce.
  14. Garnish with parsley if desired.

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

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

% 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.