Sous Vide Scallops with Garlic and Lemon Butter

These scallops are cooked at a constant temperature, sous vide-style, then quickly seared in a skillet and served with a garlicky lemon butter sauce.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 305 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons lemon juice
• salt and ground black pepper to taste
• 1 pinch Cajun seasoning
• 6 sea scallops
• 1 teaspoon garlic, finely minced
• 1 tablespoon finely chopped green onion tops
• 0.5 teaspoon dried parsley
• 0.25 cup dry white wine
• 0.5 tablespoon olive oil

Recipe Instructions

Step 1

Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.

Step 2

Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.

Step 3

Place scallops into the preheated water in the pot and cook for 30 minutes.

Step 4

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

Step 5

Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.

Step 6

Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.

Step 7

Spoon sauce over scallops; sprinkle with green onion tops to serve.