30-Minute Sous Vide Scallops

This recipe teaches you how to sous vide and sear scallops from fresh or frozen perfectly. The time and temp for sous vide scallops is very similar to other seafoods: 122 degrees for 20-45 minutes. I like to do a half hour even. Top the scallops with brown butter sauce and serve with a side of sous vide asparagus, or your favorite vegetable side dish.


– 1/2 pound of scallops – Salt and pepper – 4 tbsp cold butter, divided – 2 tsp lemon juice – 1 tbsp chopped fresh parsley

Set up immersion circulator in a waterbath and preheat water to 122 degrees F.

When the scallops are done, heat a cast iron or stainless steel skillet over high heat. Add 1 tbsp of butter and melt. Sear the scallops quickly (less than 30 seconds!) on each side until golden brown. Remove to a plate.

Reduce heat to medium and add remaining butter. Cook until melted and beginning to brown. Turn off heat and add lemon juice and parsley. Taste and add salt if necessary.

Pour the sauce over the scallops and serve.