Sous Vide Scallops with Garlic and Lemon Butter

Sous Vide Scallops with Garlic and Lemon Butter

Scallops are prepared sous vide at first and then quickly seared in a skillet for extra flavor. Serve with a quick garlic, lemon, and butter sauce and lots of crusty bread.

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

Recipe Instructions

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.
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.
Sous Vide Scallops with Garlic and Lemon Butter
Sous Vide Scallops with Garlic and Lemon Butter

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • salt and ground black pepper to taste
  • ½ teaspoon dried parsley
  • ¼ cup dry white wine
  • ½ tablespoon olive oil
  • 1 pinch Cajun seasoning
  • 6 sea scallops
  • 1 teaspoon garlic, finely minced
  • 1 tablespoon finely chopped green onion tops

Categories

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