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Sous Vide Scallops with Garlic and Lemon Butter
Sous Vide Scallops with Garlic and Lemon Butter
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Sous vide scallops seared to perfection, served with a flavorful garlic lemon butter sauce.
Ingredients:
  • 6 sea scallops
  • salt and ground black pepper to taste
  • 0.5 tablespoon olive oil
  • 1 teaspoon garlic, finely minced
  • 0.25 cup dry white wine
  • 2 tablespoons lemon juice
  • 0.5 teaspoon dried parsley
  • 1 pinch Cajun seasoning
  • 2 tablespoons butter
  • 1 tablespoon finely chopped green onion tops
Instructions:
  • Fill a medium pot with warm water, then attach the sous vide and preheat it to 123°F (51°C).
  • If necessary, trim any tough muscle from the scallops and gently season with salt and pepper. Place the scallops in a resealable plastic bag and use the water immersion method to remove all the air.
  • Add the scallops to the simmering water in the pot and cook for 30 minutes.
  • Take scallops out of the bag and gently press them dry; moist scallops will not sear properly.
  • In a small skillet, warm olive oil over medium-high heat until it shimmers. Sear scallops until lightly browned on the bottom, around 2 minutes. Flip and cook for an additional minute. Transfer scallops to a heated dish.
  • Drop in the garlic and sauté until aromatic, roughly 30 seconds. Splash white wine and lemon juice into the skillet, loosening any caramelized bits. Toss in parsley and Cajun seasoning; let the sauce gently simmer for 2 minutes. Swirl in the butter until it melts smoothly.
  • Drizzle sauce generously over scallops and garnish with chopped green onions before serving.

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