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Sous Vide Scallops from A Duck's Oven

30-Minute Sous Vide Scallops

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 2 servings
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 cauliflower gratin, or your favorite vegetable side dish.

Ingredients  

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

Instructions 

  • Set up immersion circulator in a waterbath and preheat water to 122 degrees F.
  • Season the scallops with salt and pepper. Add scallops to a bag and remove the air using a vacuum sealer. Add the bag to the water and cook for 25-45 minutes (I recommend 30 on the nose).
  • 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.

Notes

The scallops can be cooked from frozen, just cook to the maximum 45 minutes.

Nutrition

Nutrition Facts
30-Minute Sous Vide Scallops
Amount per Serving
Calories
281
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Cholesterol
 
87
mg
29
%
Sodium
 
646
mg
28
%
Potassium
 
255
mg
7
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
14
g
28
%
Vitamin A
 
872
IU
17
%
Vitamin C
 
5
mg
6
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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