Comment on Sous Vide Scallops with Brown Butter Sauce by Kita

Published 4 weeks ago• 5 minute read

to make! Most people think of as the only way to cook these bad boys. However, sous vide cooking is a great way to avoid overcooked scallops. With this recipe, you can achieve restaurant-quality scallops in the comfort of your own home.

Golden brown seared Scallops in a pan with garlic and herbs.

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.

Sea Scallops on a piece of paper on a black table.

We recommend enjoying this scallop recipe fresh. You can adjust the quantity of this recipe (adding more or less) for how many people you’re serving so that you don’t waste any.

First, prep the Sous Vide machine for a 120-degree F water bath.

Then, remove scallops from the package and pat them dry with paper towels. Next, arrange the scallops in a vacuum seal bag with a tablespoon of butter.

Next, vacuum seal the bag, pressing the scallops to keep them in a single layer.

A vacuum sealed bag of sea scallops with a piece of butter in it.

Now, place the bag in the preheated water bath and use a weight to keep the bag submerged. Then, sous vide the scallops for 30 minutes.

Then, remove them from the water bath, remove the scallops from the bag, and pat them dry. We want them as dry as possible before searing them. Meanwhile, preheat a cast iron skillet over medium-high heat until it’s just starting to smoke.

Now, add 2 tbsp butter and garlic and swirl to coat, allowing the butter to become nutty and fragrant. Keep cooking until the butter is lightly brown. Then, add the scallops and give them a quick sear for 60 – 90 seconds for a golden brown crust.

Sous vide scallops being seared in a large skillet.

Finally, flip the scallops and remove the pan from the heat. Then, add the remaining butter and sliced garlic to the hot pan. Sprinkle in the parsley. Then, baste the scallops in the melted butter while the bottoms sear in the hot pan.

Immediately transfer the scallops to a serving dish and drizzle the garlicky brown butter sauce over top. Finally, sprinkle with freshly ground black pepper, salt, and minced parsley, and serve.

Scallops being seared in a skillet on the stove.

These delicious scallops would pair really well with some and for a tasty gourmet meal. Or get really fancy and serve this over or .

If you’re a wine drinker, we recommend pairing your scallops with a buttery white wine like chardonnay or Pinot Grigio.

Platter of golden brown scallops on a wooden table.

With this easy cooking method, you can make delicious scallops at home. The sous vide method allows you to get perfectly cooked scallops without the guesswork.

Have you tried this recipe? Do us a favor and with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

This sous vide scallops recipe makes incredibly tender and buttery scallops. Searing in a garlicky brown butter bath at the end gives them a beautifully caramelized exterior with a sublime silky interior.

Sous Vide the Scallops

Sear the Scallops

Serve

* If the butter burns, you will need to start all over again in a clean pan.

Set the timer on your sous vide machine to the correct cook time. We don’t want to overcook the scallops, or they can become tough and lose flavor.
Sprinkle a little lemon zest or parmesan cheese on top for a little extra flavor.

Course: Main Course

Cuisine: French

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It’s not necessary! Just pat them dry and add them to the vacuum-sealed bag.

You can use frozen scallops as long as you completely defrost them first. We don’t recommend adding frozen scallops to the sous vide machine. Yes, you can cook from frozen, but we find the extra moisture in the bag changes the finished texture.

The internal temperature should be 125-130 degrees F with an instant-read thermometer.

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind , she is widely recognized as an authority on all things meat.

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