What’s the secret to Tender, buttery-soft scallops that melt in your mouth? Sous vide cooking. These Sous Vide Scallops are cooked in a temperature-controlled water bath for 30 minutes and then seared in mouthwatering garlic brown butter sauce for a restaurant-worthy meal at home.
What Are Sous Vide Scallops?
Cooking sous vide is a great technique as it cooks food evenly without much effort, thanks to an immersion circulator and heated water bath. Not only is it a perfect technique for cooking scallops, but it’s also a method we use with all types of food, like sous vide rack of lamb and sous vide flat iron steak when we know we want a perfect doneness.
The sous vide process involves placing the scallops in a vacuum-sealed bag and cooking them in a temperature-controlled water bath for a set cook time. Once they’re cooked, we then sear them in a hot skillet with some garlic and butter to get that nice brown crust on the outside.
The result is beautiful scallops that are perfect as an appetizer or for adding to this summer scallop and crab pasta.
Ingredients
- ▢ 1 lbs Colossal sea scallops
- ▢ 3 tbsp Unsalted butter
- ▢ 2 tbsp salted butter
- ▢ 5 Garlic cloves 3 cloves whole, 2 smashed and sliced thin
- ▢ 1 tsp freshly minced parsley
- ▢ Salt and pepper to garnish
Instructions
Sous Vide the Scallops
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Prep the Sous Vide machine for a 120 degrees F water bath
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Remove scallops from the package and pat them dry with paper towels.
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Arrange the scallops in a vacuum seal bag with a tablespoon of butter.
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Vacuum seal the bag, pressing the scallops to keep them in one layer.
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Place the bag in the preheated water bath and use a weight to keep the bag submerged.
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Sous vide the scallops for 30 minutes.
Sear the Scallops
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Remove from the water bath and then remove the scallops from the bag and pat them dry.
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Preheat a skillet over medium-high heat until it’s just starting to smoke.
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Add 2 tbsp butter and garlic and swirl to coat, allowing the butter to become nutty and fragrant.*
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Add the scallops and sear for 60 – 90 seconds for a golden crust.
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Flip the scallops, remove the pan from the heat,
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Add the remaining butter and sliced garlic to the hot pan.
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Sprinkle in the parsley.
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Baste the scallops in the melted butter while the bottoms sear in the hot pan
Serve
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Immediately transfer the scallops to a serving dish and drizzle the garlic butter over top.
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Sprinkle with freshly ground black pepper, salt and minced parsley and serve.