Description
Make your kitchen feel like a high-end restaurant with this foolproof sous vide scallops recipe. You’ll get tender, perfectly cooked scallops with a beautiful golden sear that matches any fine dining experience.
You can create restaurant-quality scallops right in your kitchen with this precise cooking method. The gentle sous vide process will give you tender and juicy scallops that keep their natural sweetness. A quick sear at the end creates a beautiful golden crust while the inside stays perfectly cooked.
Ingredients
- 1 pound large sea scallops.
- Salt and freshly ground black pepper.
- 1 tablespoon extra virgin olive oil.
- 1 tablespoon unsalted butter.
- Optional aromatics: lemon peel, fresh tarragon.
Instructions
- Set your sous vide machine to 123°F (51°C) and let the water reach temperature.
- Season your scallops with salt and pepper and place them in a single layer in your vacuum-seal or zipper-lock bag.
- Add olive oil to the bag and seal it using either a vacuum sealer or the water displacement method.
- Submerge the sealed bag in the preheated water bath and cook for 30 minutes for fresh scallops or 45 minutes for frozen.
- Remove scallops from the bag and pat them really dry with paper towels.
- Heat butter in a large skillet over medium-high heat until it stops foaming.
- Sear the scallops for about 40 seconds total and turn once to get a golden-brown crust on both sides.
Notes
– Add 15 minutes to the cooking time for frozen scallops.
– Your scallops must be completely dry before searing to get the best crust.
– Keep scallops in a single layer during sous vide cooking so heat spreads evenly.
– The internal temperature of 123°F gives you the perfect tender-firm texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Sous Vide