These sous vide scallops are cooked at a constant temperature. Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Ingredients
- sea scallops: 6 piece
- salt and ground black pepper: (to taste)
- olive oil: 0.5 Tbsp
- garlic, finely: 1 tsp (minced)
- dry white wine: 0.25 cup
- lemon juice: 2 Tbsp
- parsley: 0.5 tsp (dried)
- pinch Cajun seasoning: 1 piece
- butter: 2 Tbsp
- green onion tops: 1 Tbsp (finely chopped)
Metric Conversion
Stages of cooking
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Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.
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Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.
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Place scallops into the preheated water in the pot and cook for 30 minutes.
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Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
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Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.
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Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.
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Spoon sauce over scallops; sprinkle with green onion tops to serve.
