How long should I sous vide frozen scallops?

The ideal time is 45 minutes at 123°F (50.5°C) . This allows the scallops to thaw gently and cook evenly without turning rubbery. If they’re especially large, you can go up to 50 minutes.

Do I need to thaw scallops before sous vide?

No, you don’t need to thaw. In fact, cooking scallops sous vide frozen often results in better texture because the water bath brings them up to temperature gently and uniformly.

What is the best temperature to sous vide frozen scallops?

123°F is the sweet spot. It keeps the scallops silky, tender, and juicy. You can go slightly higher (up to 126°F) if you prefer a firmer bite, but lower temps preserve the buttery feel.

Will scallops sous vide frozen lose flavor?

Not at all. In fact, sous vide enhances their flavor by sealing in the briny sweetness and any added aromatics. Frozen scallops, when sealed with butter or citrus zest, taste incredibly fresh and clean.

Scallops Sous Vide Frozen: 5 Easy Steps to Perfectly Tender & Juicy Scallops

Name: Scallops Sous Vide Frozen Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Seafood
Ingredients: 4 frozen scallops; 2 tablespoons olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 lemon (for garnish)

Description

Learn how to prepare frozen scallops using the sous vide technique. This method ensures the scallops are tender, juicy, and flavorful, with minimal effort required. Enjoy a restaurant-quality dish from the comfort of your home!

Ingredients

Scale

4 frozen scallops
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 sprig fresh rosemary
1 sprig fresh thyme

1 lemon (for garnish)

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Instructions

Vacuum seal the frozen scallops with olive oil, sea salt, black pepper, and fresh rosemary and thyme.
Preheat the sous vide bath to 140°F (60°C).
Submerge the vacuum-sealed bag with scallops into the water bath and cook for 45 minutes.
Once cooked, carefully remove the scallops from the bag and sear them in a hot pan for 30 seconds on each side to get a golden crust.

Plate the scallops, garnish with fresh lemon slices and rosemary, and serve immediately.

Notes

For best results, use fresh herbs like rosemary and thyme for enhanced flavor.

Ensure your sous vide bath maintains a consistent temperature throughout the cooking time for even cooking.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Sous Vide
Cuisine: Seafood

Nutrition

Serving Size: 1 serving (4 scallops)
Calories: 120 calories per serving
Sugar: 0g
Sodium: 320mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Carbohydrates: 0g
Fiber: 0g
Protein: 15g
Cholesterol: 30mg