How to Make Sous Vide Scallops at Home

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Julbi Pandoh
Julbi is a Punjab native who enjoys nothing better than making something special from a bunch of ingredients for her husband and daughter. This is what she loves to do and no one can deny the fact how much a Punjabi loves food. And we can see that in Julbi’s enthusiasm for food.

Sous Vide is an efficient technique of cooking wherein food is sealed in a vacuum bags with well regulated temperature using water immersion method. Known by the acronym (LTLT) meaning low-temperature long time cooking, Sous Vide is used by home chefs to get results like that of restaurants. Sous Vide Scallops, as a result, is a quite delicious dish.

Sous Vide technique is used in the restaurants majorly. My mother cooks perfect Sous Vide Scallops. Neither it is difficult to make nor it is much time-consuming. Its aroma tickles my nose every time I think about it.

It has been my favourite since last to last Christmas when my mother prepared it for the first time. I wanted to know the recipe for Sous Vide Scallops and after she shared it with me.

I set on to cook it myself. One thing is still etched in my mind which was when she cautioned me to remove heat from plastic bags using water immersion method so as to place scallops in them. With these things always in my mind, I cook irresistible Sous Vide Scallops.

In this article, I will be explaining to you how to make Sous Vide Scallops at your home as well as the Sous Vide, meaning under vacuum in French technique to you. Now let’s check out the best ever Sous Vide Scallops Recipe.

Sous Vide Scallops Recipe Ingredients

Ingredients Amount
Sea scallops 6
Salt and ground pepper (to taste)1 pinch
Olive oil1/2 tablespoon
Finely minced garlic 1 teaspoon
Dry white wine 1/4 cup
Lemon juice 2 tablespoons
Butter 2 tablespoons
Dried parsley 1/2 teaspoon
Cajun seasoning 1 pinch

How much time will it take?

Preparation time Cooking time Total time
10 minutes40 minutes50 minutes

Sous Vide Scallops Recipe

Sous Vide Scallops Recipe
  1. Take a medium pot and fill it with warm water.
  2. After attaching sous vide, keep the temperature at 123 degrees F for about half an hour.
  3. If there is a tough muscle at scallops’ side, remove it.
  4. Sprinkle with salt and pepper.
  5. Put scallops in a plastic bag which is airtight and resealable.
  6. Put scallops in the pot. ( temperature should be 123 degrees F ).
  7. It has to be cooked until the timer stops.
  8. After removing the scallops from the plastic bag, ensure it gets dried well and shouldn’t be wet.
  9. Take a small skillet. Over medium-high, heat oil in it. Wait until it is shimmering.
  10. Next scallops are to be added and seared until they get browned. It would take 2 minutes. Cook for an additional one minute.
  11. Now take out the scallops from skillet and keep it aside.
  12. After this, put garlic to the skillet. Let it cook for about half a minute.
  13. Use white wine and lemon to deglaze the skillet.
  14. Now add parsley and Cajun seasoning. Let it simmer for about 2 minutes.
  15. Put butter and stir it so that it gets melted.
  16. Pour this sauce over scallops.
  17. Garnish with green onion tops.
  18. Serve it hot.

Sous Vide Scallops Recipe Nutritional Information

Potassium275.2 g
Sodium547.5 mg
Saturated fats 9.5 g
Total fats 22.2 g
Calcium40.8 mg
Vitamin A 448.4 IU
Vitamin C 5 mg
Sugars 0.5 g
Dietary fiber 0.3 g
Total carbohydrates 8.9 g
Iron 0.8 mg
Magnesium43.9 mg
Cholesterol70.8 mg

How to Make Sous Vide Scallops at Home | Video

Video by Chefman

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