Sous Vide Scallops
Sous vide scallops are perfectly tender, juicy, and buttery. Quickly sear them after a 30-minute cook for a perfectly balanced and healthy dinner.
Sous Vide Container
Sous Vide Clips
Sous Vide Wand
Sous Vide Bag Kit
"Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
- 1 pound sea scallops
- Freshly ground pepper
- 4 tablespoons butter divided
- 1 clove garlic cut in half
- ½ teaspoon lemon peel
- Flaky salt
In a large pot or container, heat 4 liters of water to 124°F/51°C.
Dry the scallops with a paper towel and season both sides with salt and pepper.
In a sous vide bag, pack the scallops with the flat side facing up, along with 1 tablespoon butter and the garlic. Cook for 30 minutes.
Remove the scallops and soak up the excess moisture with a paper towel.
In a medium skillet, melt the remaining butter over high heat. Once it starts to foam, sear the scallops for 20 to 30 seconds per side. Then immediately remove the scallops from the skillet.
Finish the scallops with lemon peel and flaky salt. Serve with a sauce, such as green herb pesto.