Sous vide scallops with lemon butter sauce– 3 Easy Steps for Superior Flavor

Name: Sous Vide Scallops with Lemon Butter Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 12 large sea scallops (dry-packed); 2 tablespoons unsalted butter; 1 teaspoon sea salt; ½ teaspoon black pepper; 1 clove garlic, minced; 2 sprigs fresh thyme; 1 tablespoon olive oil (for searing); 1 tablespoon lemon juice; Zest of 1 lemon

Jump to Recipe·Print Recipe

If you’re looking to create the perfect seafood dish, sous vide scallops with lemon butter sauce is a recipe that guarantees delicious results. Cooking scallops sous vide ensures they remain tender and moist, avoiding the common pitfalls of overcooking. The addition of a rich, creamy lemon butter sauce not only complements the scallops but also enhances their delicate flavor. Whether you’re an experienced cook or a beginner, this method of preparing sous vide scallops with lemon butter sauce will impress your guests and elevate your home-cooked meals to a whole new level.

Sous Vide Scallops with Lemon Butter Sauce – The Perfect Combination

If you’ve ever cooked scallops, you know that getting them just right can be tricky. Too much heat, and you’ll end up with rubbery, tough scallops. Not enough, and they’ll be undercooked. Enter sous vide cooking – a method that guarantees perfectly cooked scallops every time. When you prepare sous vide scallops with lemon butter sauce, the results are incredibly tender, juicy, and full of flavor.

Sous vide, which means “under vacuum” in French, involves cooking the scallops in a vacuum-sealed bag submerged in a precisely heated water bath. This method allows the scallops to cook evenly at a controlled temperature, preventing overcooking. The beauty of sous vide scallops with lemon butter sauce lies in the way it locks in the natural flavors and moisture of the seafood. You can cook them at 130°F (54°C) for about 45 minutes, ensuring that each bite is perfectly tender and succulent.

How Sous Vide Cooking Ensures Perfect Scallops with Lemon Butter Sauce

Sous vide cooking is a game-changer when it comes to cooking delicate seafood like scallops. When you prepare sous vide scallops with lemon butter sauce, you take the guesswork out of the process. Traditional methods of cooking scallops—whether pan-searing or grilling—often lead to overcooking, resulting in tough and rubbery meat. However, with sous vide, you cook the scallops at a precise, controlled temperature, allowing them to retain their tenderness and flavor.

When cooking sous vide scallops with lemon butter sauce, the water bath keeps the scallops at a consistent temperature throughout the cooking process. This guarantees that the scallops cook evenly, ensuring a perfect texture from edge to edge. Unlike traditional cooking methods, where the temperature can fluctuate and result in uneven cooking, sous vide allows for complete control, which is why it’s ideal for delicate seafood like scallops.

After cooking the scallops sous vide, a quick sear in a hot pan for just a minute or two adds a beautiful golden crust, creating a perfect contrast to the soft and tender interior. This final sear is what makes sous vide scallops with lemon butter sauce even more delicious, giving the dish that perfect balance of textures.

Scallops cooking in sous vide water bath

Making the Perfect Lemon Butter Sauce for Sous Vide Scallops

The lemon butter sauce is what really elevates sous vide scallops with lemon butter sauce to something extraordinary. This rich, creamy sauce perfectly complements the delicate, tender texture of the scallops, adding a burst of citrusy freshness and a velvety finish that ties the dish together.

To start, melt butter in a pan over medium heat. As the butter melts, add fresh lemon juice and a touch of lemon zest. The zest enhances the lemony flavor, adding a fresh, aromatic kick. For a deeper, savory note, you can include garlic or shallots, and herbs like thyme or parsley will bring a subtle earthiness to balance the acidity of the lemon. Stir the mixture constantly as the butter and lemon juice emulsify into a smooth sauce.

The key to a perfect lemon butter sauce for sous vide scallops with lemon butter sauce is to avoid overheating the butter. If the butter is too hot, it can break and separate, leaving you with an oily, unpleasant sauce. To prevent this, make sure the butter is melted over low heat and added slowly to the lemon juice. If the sauce seems too thick, you can thin it with a splash of warm water or broth to maintain a silky texture.

Once your lemon butter sauce is ready, drizzle it over the cooked scallops just before serving. The combination of the tender scallops and the creamy, tangy sauce creates a dish that is nothing short of spectacular.

For more sauce tips, check out our Delicious Sauce Recipes.

Sous vide scallops deliver unbeatable tenderness, especially when finished with a zesty lemon butter sauce. For inspiration, this Pinterest plating keeps things elegant, while this version leans rustic with charred citrus. Want to nail the technique? This Serious Eats guide covers precise temps and pro tips.

Key Step	Details
Sous Vide Temp	123°F (51°C)
Cooking Time	45 minutes
Searing Time	30 seconds per side
Ideal Pairing	White wine, roasted asparagus

Frequently Asked Questions About Sous Vide Scallops with Lemon Butter Sauce

How long does it take to sous vide scallops?

Cooking sous vide scallops with lemon butter sauce typically takes about 45 minutes to 1 hour at 130°F (54°C). This precise temperature ensures that the scallops remain tender and juicy without overcooking. The beauty of sous vide cooking is that the scallops are not exposed to heat fluctuations, which results in evenly cooked, perfectly tender seafood every time.

Why do you soak scallops in milk before cooking?

Some people choose to soak scallops in milk before cooking to help remove any lingering fishy odors and to tenderize the meat. This step is optional but can enhance the overall flavor and texture of the scallops. If you choose to soak them, simply place the scallops in milk for about 30 minutes before cooking.

How do you keep lemon butter sauce from breaking?

Lemon butter sauce can sometimes separate if not handled carefully. To prevent this, it’s important to emulsify the butter slowly with the lemon juice. Keep the heat low while whisking the butter into the lemon juice to create a smooth, cohesive sauce. If the sauce begins to break, you can add a small splash of warm water or stock to bring everything back together, creating a silky consistency.

Is it better to cook scallops in butter or oil?

For the best results when preparing sous vide scallops with lemon butter sauce, it’s recommended to sear the scallops in a combination of both butter and oil. The oil helps prevent the butter from burning due to its higher smoke point, while the butter adds rich flavor. Once the scallops are seared, drizzle them with the lemon butter sauce for the perfect finish.

Preparing sous vide scallops with lemon butter sauce is a simple yet elegant way to enjoy a perfectly cooked seafood dish. The sous vide method ensures that the scallops are tender and juicy, while the lemon butter sauce adds a rich, citrusy kick. This dish is perfect for any occasion, whether you’re hosting a dinner party or enjoying a special meal at home. With just a few ingredients and the sous vide method, you can create an unforgettable meal that’s sure to impress.