Description
Sous vide scallops are buttery, tender, and packed with flavor. This method delivers consistent results no overcooking, no stress
Ingredients
12 large sea scallops (fresh or frozen)
1 tbsp unsalted butter
1/2 tsp lemon zest
Pinch of sea salt
Fresh cracked pepper
Optional: cowboy butter for serving
Instructions
1. Preheat sous vide water bath to 123°F (51°C).
2. Pat scallops dry and place in vacuum-seal or zip-top bag with butter, lemon zest, salt, and pepper.
3. Seal the bag and place in water bath for 30 minutes (45 if frozen).
4. Remove scallops, pat dry thoroughly.
5. Heat a skillet over high heat, add oil or butter.
6. Sear scallops 30 seconds per side until golden.
7. Plate and serve with additional butter or garnish.
Notes
You can add aromatics like thyme or garlic to the bag for extra flavor.
Use a cast-iron skillet for the best sear results.
Perfect served alongside risotto or grilled vegetables.
- Prep Time: 5 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 4 scallops
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 45mg