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

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

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.