With sous vide, you'll never over- or under-cook your scallops again. The time and temp for sous vide scallops is very similar to other seafoods: 122 degrees for 20-45 minutes and can be used with fresh or frozen scallops. Top the scallops with brown butter sauce and serve with a side of sous vide asparagus.
- 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 vacuum seal. They should be in a single layer, this is important. If you don't have a vacuum sealer, use another air removal method. Add the bag to the preheated water bath and secure with sous vide magnets if you have them to keep them from floating. 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 (less than 30 seconds!) on each side until golden brown. 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.
The scallops can be cooked from frozen, just cook to the maximum 45 minutes.
Calories: 281kcal, Carbohydrates: 4g, Protein: 14g, Fat: 23g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 646mg, Potassium: 255mg, Fiber: 1g, Sugar: 1g, Vitamin A: 872IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 1mg