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

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.

  • Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.

  • 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.

  • 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.

Nutrition Facts

305 calories; protein 12.3g; carbohydrates 8.9g; fat 22.2g; cholesterol 70.8mg; sodium 547.5mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
05/17/2020
This has a great flavor! I served it with a grain bowl and seared kale. The mixture of flavors was terrific. Read More

Most helpful critical review

Rating: 2 stars
06/16/2020
Scallops came out fine, but more overdone than when I sear them on the stove. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/31/2019
Sous vide is the perfect way to prepare scallops. Never raw in the center and never rubbery. Read More
Rating: 5 stars
05/17/2020
This has a great flavor! I served it with a grain bowl and seared kale. The mixture of flavors was terrific. Read More
Rating: 5 stars
04/28/2021
Served these with homemade fettucine. Fantastic! I did make extra of the garlic and lemon butter sauce. Read More
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Rating: 2 stars
06/16/2020
Scallops came out fine, but more overdone than when I sear them on the stove. Read More