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sous vide scallops on a white plate with bright green sauce
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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.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 178kcal

Equipment

  • 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

Ingredients

  • 1 pound sea scallops
  • Salt
  • Freshly ground pepper
  • 4 tablespoons butter divided
  • 1 clove garlic cut in half
  • ½ teaspoon lemon peel
  • Flaky salt

Instructions

  • 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.

Nutrition

Calories: 178kcal | Carbohydrates: 9g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 921mg | Potassium: 505mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg