Sous Vide Scallops with Garlic and Lemon Butter

Name: Sous Vide Scallops with Garlic and Lemon Butter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Ingredients: 6 sea scallops; salt and ground black pepper to taste; ½ tablespoon olive oil; 1 teaspoon garlic, finely minced; ¼ cup dry white wine; 2 tablespoons lemon juice; 2 tablespoons butter; ½ teaspoon dried parsley; 1 pinch Cajun seasoning; 1 tablespoon finely chopped green onion tops

Rating: 4.4 stars

5 Ratings
3 Reviews
1 Photo

Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.

By Bren

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Recipe Summary

prep:

10 mins

cook:

40 mins

total:

50 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1
Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes.

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Step 2
Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method.
Step 3
Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.
Step 4
Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.
Step 5
Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish.
Step 6
Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.