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September 30, 2020

Sous Vide Scallops with Lemon Butter

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Sous Vide Scallops with lemon and butter sauce are juicy on the inside and crispy on the outside. Cooking in the sous vide cooker first, and then quickly searing at the end for the perfect tender-crisp scallops every time! It’s the easiest way to cook scallops, from fresh or frozen!

Sous Vide Scallops with lemon and butter sauce are juicy on the inside and crispy on the outside. Cooking in the sous vide cooker first, and then quickly searing at the end for the perfect tender-crisp scallops every time!

Much cheaper than going to a restaurant but even better than chef-made scallops! These scallops are evenly cooked to the precise temperature edge to edge, in a deliciously silky lemon butter glaze. 

Table of Contents

  • Why Sous Vide Scallops?
  • Ingredients You’ll Need
  • How to make sous vide scallops
  • Tips & Tricks
  • What Temperature to Cook at and for How Long?
  • Can I Sous Vide Frozen Scallops?
  • What to Serve With Sous Vide Scallops?
  • Sous Vide Scallops with Lemon Butter Recipe

Why Sous Vide Scallops?

Cooking scallops sometimes can be intimidating as they are very easy to overcook. Learning how to sous vide scallops is actually quite easy with this step-by-step recipe. Served as a starter or main, these scallops have a major show-stopping result with little effort. Sous vide is your secret weapon!

Overcooking scallops is one of the easiest things to do in the world. Due to their high price tag, you don’t want to spend so much money and end up with rubbery and chewy scallops. But with sous vide method, you will get the perfect result by eliminating short windows of time for the perfect doneness. You can use the same technique to cook shrimp too!

Seal the resealable bag using water displacement technique.

Ingredients You’ll Need

Sous vide means “under vacuum” in French. It’s known for being a precise and consistent way to cook your food evenly. Just vacuum seal your food in a bag, and cook them in a water bath to a very precise temperature. No more overcooked scallops!

  • Scallops: Try to find scallops that appear slightly pink or beige. If the roe (the bright orange and crescent-shaped part) is still attached, remove it as it’s a little bitter.
  • Olive Oil: Regular olive oil works the best for this recipe. Avoid extra virgin olive oil as it has a lower smoke point.
  • Salt & Pepper: You can use regular table salt or coarse salt. Freshly ground black pepper works the best.
  • Butter: It helps the scallops to brown better while adding great flavors. I used unsalted butter in this recipe.
  • Garlic: You can use either freshly minced garlic or garlic powder.
  • Lemon Juice: It adds a sweet-tempering tang and delicious complexity of flavor. 

How to make sous vide scallops

Sous Vide Scallops Recipe: step 1 and 2 photos.

1. Season the scallops with salt, pepper, and olive oil. 

2. Place the seasoned scallops in a large resealable bag and vacuum seal the bag using “water displacement” technique.

Sous Vide Scallops recipe: step 3 and 4 photos.

3. Cook in a sous vide machine for 30 minutes.

4. Let it chill, and pat dry the surface with paper towel.

Sous Vide Scallops Recipe: step 5 and 6 photos.

5. In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, pan sear the scallops until caramelized on the surface.

6. Make lemon butter sauce. Toss cooked scallops with the sauce.

Sous Vide Scallops served on a white plate.

Tips & Tricks

  • Single layer is important: It’s very important to keep the scallops in a single layer in the bag. DO NOT just pile in your scallops, as they won’t cook properly that way. If your bag is not big enough to hold all in one layer, you can use multiple bags.
  • You can use ziplock bags to seal the scallops: Just place the scallops in a ziplock bag and seal all but one corner of the bag. Slowly place it into the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
  • Use an ice bath for better searing: If you cook your scallops immediately after they come out of the warm water bath, any rise in temperature will overcook them. Through chilling the meat with an ice bath (about 10-15 minutes), you can cool the outside and a thin gradient of the interior, allowing a proper sear without endangering the sous vide doneness. In addition, the ice bath also helps to lock in all the flavors and improve the taste. Alternatively, you can chill your scallops in the refrigerator for about 1 hour.
  • Don’t forget to pat dry before searing: In order to get a proper searing, a dry surface on the scallops is the key! All you have to do is to pat dry your chilled scallops with paper towels, removing as much moisture as possible. This improves the contact between the skillet and the scallops, creating less steam during cooking. 

Frequently Asked Questions

What Temperature to Cook at and for How Long?

Scallops are a lean protein source and are best to eat at medium-rare to medium temperatures. Target 123°F (51°C) to 130°F (54°C). At this temperature, the flesh is milky white and firm. Overcooked or well-done scallops will be dry and rubbery. Personally I like cooking it at 130°F because of its perfect texture, but if you like the melt-in-you-mouth super tender (and slightly soft) texture, go for 123°F.

Leave the vacuum sealed bag in the water bath for 30 minutes. Make sure to submerge the scallops completely in the water. 

Can I Sous Vide Frozen Scallops?

Yes. Sous vide method works well with frozen scallops too, and it’s super convenient. 

To sous vide frozen scallops, follow the same instructions as cooking the fresh scallops, and add extra 15 minutes of cooking time in the sous vide cooker.  

What to Serve With Sous Vide Scallops?

Serve cooked scallops over rice, pasta or bread. Many green vegetables also go well with this scallop recipe. My favorites include broccoli, Brussels sprouts, asparagus and green beans. Mango fruit salad is a great choice too.  

If You Like This Recipe Try These Sous Vide Seafood Recipes Out:

  • These Sous Vide Lobster Tails are incredibly tender, juicy, and full of delicious lemon butter flavor. With sous vide method, cooking lobster is no longer intimidating. This is a no-fail recipe that produces the most succulent restaurant-quality lobster at home! #SousVideLobster #SousVideLobsterTails
    Sous Vide Lobster
  • Sous Vide Octopus is the easiest and fail-proof method to cook the perfect octopus – tender and flavorful, with a beautiful char on the outside! Cook octopus in the sous vide water bath at 171ºF (77ºC) for 5 hours, and then quickly grill or sear at the end for the best octopus EVERY TIME! #SousVideOctopus
    Sous Vide Octopus
  • May I impress you with my perfectly tender Sous Vide Salmon? The salmon is cooked at the precise temperature you set, and it’s so moist with a flaky texture. This sous vide salmon recipe is healthy, flavorful, and easy to customize with your favorite seasonings. #SousVideSalmon
    Sous Vide Salmon
  • Lemon Garlic Sous Vide Cod – simple, perfect and delicious! The sous vide cooking technique takes the guess work out and allows you to cook a restaurant-quality fish dinner at home. The cod is precisely cooked to the temperature you set, with the perfect tender and flaky texture!
    Sous Vide Cod

I hope you like this recipe, and if you tried it, let me know how your Sous Vide Scallops turn out in the comments below! 

Sous Vide Scallops with Lemon Butter Recipe

Sous Vide Scallops with lemon and butter sauce are juicy on the inside and crispy on the outside. Cooking in the sous vide cooker at first, and then quickly searing at the end for the perfect tender-crisp scallops every time!
5 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 2 minutes
Sous Vide Cooking: 30 minutes
Total Time: 37 minutes
Servings: 4 people
Calories: 195kcal

Ingredients 

  • 1 pound scallops 10-12 large sea scallops (454 grams)
  • 2 tablespoons olive oil divided
  • salt and fresh ground black pepper to taste (I used 1/2 teaspoon for each)
  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic minced (or 1 tablespoon minced garlic)
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley optional for serving

Instructions 

  • Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 123ºF/51ºC. (Or 130°F/54ºC for a firmer texture).
  • Remove the tough muscle from the side of the scallops if attached.
  • Lightly season the scallops with salt, pepper, and 1 tablespoon olive oil.
  • Place scallops in one single layer in a large resealable bag or vacuum seal bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
  • Seal the bag using the “water displacement” technique or a vacuum sealer.
  • Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the scallops completely in the water.
  • When the time goes off, transfer the bag to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).
  • When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).
  • In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
  • When butter stops foaming, add scallops and fry for 30 seconds on one side (until a golden crust forms underneath), then flip and fry again for another 30 seconds until lightly browned. Remove from skillet and transfer to a plate.
  • Add the remaining 1 tablespoon butter and garlic in the same skillet. Cook for about 1 minute until fragrant.
  • Add in lemon juice and scrapping up any browned bits. Simmer the sauce for about 2 minutes.
  • Remove the skillet from the heat and add cooked scallop back into the pan and toss with the sauce.
  • Garnish with parsley if desired.

Equipment

Anova Sous Vide Cooker
Sous Vide Cooker
Zip-loc Bags
Kitchen Tongs
Cast-Iron Skillet

Notes

  • If you use frozen scallops, follow the same instructions as cooking the fresh scallops, and add extra 15 minutes of cooking time in the sous vide cooker.  
  • Set the temperature to 130°F/54ºC for a firmer texture that’s still very tender.

Nutrition

Calories: 195kcal | Carbohydrates: 5g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 446mg | Potassium: 241mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
Author: izzycooking
Course: Appetizer, Main Course, Side Dish
Cuisine: French
Keyword: Sous Vide Scallops
Tried this recipe?Follow or tag us on Pinterest @izzycooking
Sous Vide Scallops with lemon and butter sauce are juicy on the inside and crispy on the outside. Cooking in the sous vide cooker first, and then quickly searing at the end for the perfect tender-crisp scallops every time!

Editor note: Originally published September 12, 2019 and updated September 30, 2020.

Filed Under: Appetizer, Dinner, Sous Vide Tagged With: butter, garlic, lemon, pepper, salt, scallops

Reader Interactions

Comments

  1. Kelly Anthony says

    November 22, 2019 at 4:13 pm

    5 stars
    Scallops with lemon and butter sauce sound AMAZING! This makes me want to buy a sous vide cooker immediately! They are clearly cooked to perfection!

    Reply
    • izzycooking says

      November 22, 2019 at 4:34 pm

      Thanks Kelly!

      Reply
  2. Claudia Lamascolo says

    November 22, 2019 at 4:16 pm

    5 stars
    If I could eat scallops every day I would! love them and these look fabulous!

    Reply
  3. KIMBERLY BOEHM says

    April 2, 2020 at 2:45 pm

    5 stars
    I don’t cook scallops-that is my husbands thing. He was looking for something new and this fit the bill. He had said this was very easy to make. Loved that he did not have to stand over the stove. He said the ice bath was crucial and ingenious. We tripled the sauce to serve over angel hair pasta!

    Reply
    • izzycooking says

      April 2, 2020 at 3:43 pm

      Hi Kimberly, great to hear that. Thanks for letting me know! Izzy

      Reply
  4. Michele & Stephen Olson says

    April 29, 2020 at 11:25 am

    5 stars
    Last night we made scallops for the first time using our sous vide and this recipe; they turned out great! Izzy, your detailed instruction and suggestions are excellent and much appreciated. We are fairly new to using sous vide cooking and finding a trusted site is important. My husband is our sous vide chef and we are looking forward to trying more of your recipes. Thank you!

    Reply
    • izzycooking says

      April 29, 2020 at 2:55 pm

      Hi Michele and Stephen, thanks for you letting me know. I’m so glad that you like the recipe. I love sous vide cooking and you can easily achieve the restaurant-quality meal at home! Izzy

      Reply
  5. Bobbie says

    January 25, 2021 at 8:55 pm

    5 stars
    I made this recipe this weekend, and we absolutely loved how they turned out. Perfect texture throughout all of them. Can’t wait to have them again.

    Reply
    • izzycooking says

      January 25, 2021 at 9:34 pm

      Hi Bobbie, I’m so glad to hear that your scallops turned out perfect. Thanks for letting me know.

      Reply

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