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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!
Course Appetizer, Main Course, Side Dish
Cuisine French
Keyword Sous Vide Scallops
Prep Time 5 minutes
Cook Time 2 minutes
Sous Vide Cooking 30 minutes
Total Time 37 minutes
Servings 4 people
Calories 195kcal
Author izzycooking

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.

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