Sous Vide Scallops

Sous vide scallops pair perfectly with a brown butter sauce. Cook at 122 degrees for 20-45 minutes for the perfect never over-cooked scallops!  



– 1/2 pound scallops – kosher salt – freshly cracked black pepper – 4 tbsp cold butter, divided – 2 tsp lemon juice – 1 tbsp chopped fresh parsley

Preheat your water bath using an immersion circulator to 122 degrees F.

Season the scallops lightly with kosher salt and pepper.

Add scallops to a vacuum seal bag and seal. They should be in a single layer.

Cook for 25-45 minutes. I usually do 30 minutes for fresh and 45 minutes for frozen.

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

Heat a cast iron or stainless steel skillet over high heat.

Add 1 tbsp of butter and melt. Sear the scallops quickly. Remove to a plate.

Reduce heat to medium-low 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.

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