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Garlic Lemon Butter Sous Vide Scallops

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner
Garlic Lemon Butter Sous Vide Scallops
Ingredients
  • 6 sea scallops
  • salt and ground black pepper to taste
  • 1/2 tablespoon olive oil
  • 1 teaspoon garlic, finely minced
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried parsley
  • 1 pinch Cajun seasoning
  • 2 tablespoons butter
  • 1 tablespoon finely chopped green onion tops
Instructions
1
Begin by filling a medium-sized cooking vessel with warm water, then attach your sous vide device and set the temperature to 123 degrees Fahrenheit (or 51 degrees Celsius) for preheating purposes.
2
Next, carefully remove any tough muscle tissue from the sides of the scallops if necessary, and lightly sprinkle them with salt and pepper to enhance flavor.
3
Subsequently, transfer the scallops into a resealable plastic bag and remove all air from it using the water immersion method, ensuring they are completely sealed.
4
Place the scallops into the preheated water in the pot and let them cook for 30 minutes, allowing them to achieve tender perfection.
5
Following the cooking process, carefully remove the scallops from the bag and gently pat them dry with a paper towel to remove excess moisture, as this will help them sear better.
6
In a small skillet, heat olive oil over medium-high heat until it reaches its shimmering point, then sear the scallops in hot oil for 2 minutes on each side, or until their bottoms are lightly browned.
7
Transfer the scallops to a warmed dish and set them aside, as they will be used in the next step.
8
Add minced garlic to the skillet and cook it for about 30 seconds, stirring constantly until fragrant.
9
Now, deglaze the skillet with white wine and lemon juice, scraping up any browned bits that have accumulated at the bottom of the pan.
10
Mix in some chopped parsley and Cajun seasoning, then simmer the sauce for 2 minutes to allow its flavors to meld together.
11
Finally, stir in some melted butter until it reaches a smooth consistency, then spoon the sauce over the scallops.
12
To finish, sprinkle some green onion tops over the scallops and serve them immediately.