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Sous Vide Scallops (Fresh or Frozen)
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.
Ingredients
- 1/2 pound scallops
- kosher salt
- freshly cracked black pepper
- 4 tbsp cold butter, divided
- 2 tsp lemon juice
- 1 tbsp chopped fresh parsley
Instructions
- 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.
Notes
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
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