Sous Vide Scallops
This sous vide scallops recipe makes incredibly tender and buttery scallops. Searing in a garlicky brown butter bath at the end gives them a beautifully caramelized exterior with a sublime silky interior.
Servings: 4
Calories: 209kcal
Equipment
Ingredients
- 1 lbs Colossal sea scallops
- 3 tbsp Unsalted butter
- 2 tbsp salted butter
- 5 Garlic cloves 3 cloves whole, 2 smashed and sliced thin
- 1 tsp freshly minced parsley
- Salt and pepper to garnish
Instructions
Sous Vide the Scallops
- Prep the Sous Vide machine for a 120 degrees F water bath
- Remove scallops from the package and pat them dry with paper towels.
- Arrange the scallops in a vacuum seal bag with a tablespoon of butter.
- Vacuum seal the bag, pressing the scallops to keep them in one layer.
- Place the bag in the preheated water bath and use a weight to keep the bag submerged.
- Sous vide the scallops for 30 minutes.
Sear the Scallops
- Remove from the water bath and then remove the scallops from the bag and pat them dry.
- Preheat a skillet over medium-high heat until it’s just starting to smoke.
- Add 2 tbsp butter and garlic and swirl to coat, allowing the butter to become nutty and fragrant.*
- Add the scallops and sear for 60 - 90 seconds for a golden crust.
- Flip the scallops, remove the pan from the heat,
- Add the remaining butter and sliced garlic to the hot pan.
- Sprinkle in the parsley.
- Baste the scallops in the melted butter while the bottoms sear in the hot pan
Serve
- Immediately transfer the scallops to a serving dish and drizzle the garlic butter over top.
- Sprinkle with freshly ground black pepper, salt and minced parsley and serve.
Notes
* If the butter burns, you will need to start all over again in a clean pan.
- Set the timer on your sous vide machine to the correct cook time. We don't want to overcook the scallops, or they can become tough and lose flavor.
- Sprinkle a little lemon zest or parmesan cheese on top for a little extra flavor.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 5g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 491mg | Potassium: 252mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg