Make PERFECT Sous Vide Scallops with Herbed Brown Butter Every Time!
Make PERFECT Sous Vide Scallops every single time with just 6 ingredients! Paired with our homemade herbed brown butter sauce, this recipe yields incredibly tender, buttery, and absolutely delicious scallops! Gluten-free and pescatarian-friendly.
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What is Sous Vide?
In the French language, the term “sous vide” (pronounced sue-veed) means “under vacuum.” Many culinary professionals who use the sous vide method love the technique for its precision in temperature control during cooking. As a result, utilizing the sous vide method allows you to achieve an exact level of doneness, which results in consistent quality of your food!
Typically, there are 3 main steps to sous vide cooking:
1) Set the sous vide precision cooker to a pot of water
2) Place the food in a vacuum bag and immerse it in the water
3) Sear or grill the food to get that nice, beautiful sear!
With the sous vide method, you can say goodbye to overcooked seafood!
Ingredients to Make Sous Vide Scallops with Herbed Brown Butter
- 1 pound large sea scallops, tough side muscle removed
- salt and pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 sprigs lemon thyme
- 1 lemon, juiced
- 3 cloves garlic, minced
How to Make Sous Vide Scallops with Herbed Brown Butter
- Into a medium pot, add warm water and attach the sous vide precision cooker. Set the temperature to 124ºF/51ºC.
- Melt 1 tbsp of butter and drizzle over scallops. Lightly season the scallops with salt and pepper.
- Transfer the scallops into a vacuum seal bag, making sure it stays in a single layer. Seal, then remove the inside air using a vacuum sealer (you can also use the water immersion technique).
- Once the water in the pot has reached 124ºF/51ºC, carefully submerge the sealed bag with scallops in the pot and cook for 30 minutes.
- Once done, remove the bag from the water and transfer the scallops unto a large plate lined with paper towels. Pat the scallops with paper towels under they are dry.
- Heat 2 tbsp butter in a medium skillet over medium-high heat.
- Once butter has melted, add in the scallops in a single layer. Cook until one side is golden brown, about 90 seconds. Flip over the scallops, then add garlic and lemon thyme sprigs. Continue spooning the butter mixture over the scallops for another 90 seconds until the second side is also golden brown. Turn off the heat.
- Drizzle lemon juice over the scallops. Serve immediately. ENJOY!
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Sous Vide Scallops with Herbed Brown Butter
Ingredients
- 1 pound large sea scallops , tough side muscle removed
- salt and pepper , to taste
- 3 tbsp unsalted butter
- 3 sprigs lemon thyme
- 3 cloves garlic , minced
- 1 lemon , juiced
Instructions
- Into a medium pot, add warm water and attach the sous vide precision cooker. Set the temperature to 124ºF/51ºC.
- Melt 1 tbsp of butter and drizzle over scallops. Lightly season the scallops with salt and pepper.
- Transfer the scallops into a vacuum seal bag, making sure it stays in a single layer. Seal, then remove the inside air using a vacuum sealer (you can also use the water immersion technique).
- Once the water in the pot has reached 124ºF/51ºC, carefully submerge the sealed bag with scallops in the pot and cook for 30 minutes.
- Once done, remove the bag from the water and transfer the scallops unto a large plate lined with paper towels. Pat the scallops with paper towels under they are dry.
- Heat 2 tbsp butter in a medium skillet over medium-high heat.
- Once butter has melted, add in the scallops in a single layer. Cook until one side is golden brown, about 90 seconds. Flip over the scallops, then add garlic and lemon thyme sprigs. Continue spooning the butter mixture over the scallops for another 90 seconds until the second side is also golden brown. Turn off the heat.
- Drizzle lemon juice over the scallops. Serve immediately. ENJOY!
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These scallops are delicious! My first recipe with my new sous vide and they turned out great!
Great dinner! Highly recommended and I would definitely make it again!