What Makes Scallops Sous Vide Frozen So Special
There’s something truly magical about the moment you bite into a perfectly cooked scallop—tender, buttery, and just the right amount of sweetness. Scallops sous vide frozen are a game-changer, especially for busy weeknights when you want a restaurant-quality meal without the fuss. The sous vide method locks in moisture and flavor, ensuring every bite is as good as the last. It’s a technique I’ve come to rely on, especially when I’m craving something special but don’t have hours to spend in the kitchen.
One of my favorite things about cooking scallops sous vide frozen is how forgiving it is. Even if you’re new to sous vide, this method ensures your scallops turn out perfectly every time. I love serving them with a squeeze of fresh lemon and a sprinkle of parsley—it’s simple, elegant, and always a hit at my table. If you’re looking for more seafood inspiration, check out my shrimp sesame salad for another quick and flavorful dish.
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Ingredients for Scallops Sous Vide Frozen
For the scallops
- Frozen scallops – Perfect for sous vide since they cook beautifully from frozen.
- Unsalted butter – Melted butter adds richness and helps keep the scallops tender.
- Kosher salt – A must for seasoning; it enhances the natural sweetness of the scallops.
- Freshly ground black pepper – Adds a subtle warmth and depth of flavor.
- Fresh lemon juice – Brightens everything up and balances the richness.
For garnish
- Fresh parsley – Finely chopped for a fresh, herbaceous finish that ties it all together.
Cook Time for Scallops Sous Vide Frozen
When it comes to cooking scallops sous vide frozen, timing is everything. I’ve found that 30 minutes in the water bath is just right for achieving that perfect tender texture. Here’s the breakdown: prep takes about 5 minutes, cooking is 30 minutes, and the total time comes to 35 minutes. It’s a quick and easy process that delivers restaurant-quality results every time. If you’re looking for more seafood recipes that are just as simple, try my pan-seared mahi mahi for another fast and flavorful option.
How to Make Scallops Sous Vide Frozen
Step 1: Preheat the Water Bath
Fill a large pot with water and attach a sous vide precision cooker, setting the temperature to 120°F for medium-rare or 130°F for medium doneness. Allow the water to preheat fully before proceeding.
Step 2: Prepare the Scallops
Arrange the frozen scallops in a single layer inside a vacuum-seal bag. Pour the melted butter over the scallops, then add the salt, pepper, and lemon juice. Seal the bag using a vacuum sealer, ensuring all air is removed to maintain even cooking.
Step 3: Cook the Scallops
Submerge the sealed bag in the preheated water bath. Cook for 30 minutes if starting from frozen, or 15 minutes if thawed. The scallops should feel firm yet slightly springy when gently pressed, indicating proper doneness.
Step 4: Drain and Dry
Remove the bag from the water bath and carefully open it. Using tongs, transfer the scallops to a paper towel-lined plate to drain excess butter, ensuring they are dry for proper searing.
Step 5: Sear the Scallops
Heat a cast-iron skillet over high heat for 1 minute until very hot. Sear the scallops for 30 seconds per side until golden brown with crisp edges, while keeping the centers tender.
Step 6: Serve and Enjoy
Transfer the scallops to a serving plate and garnish with chopped parsley. Serve immediately while hot.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips and tweaks to make your scallops sous vide frozen even more delicious:
- Flavor Swap: Try using garlic butter instead of plain butter for an extra layer of flavor. It’s a simple change that makes a big difference.
- Diet Tweak: For a lighter version, swap the butter for olive oil. It still adds richness but keeps things a bit healthier.
- Prep Fix: If you’re short on time, you can skip the searing step. The scallops will still be tender and flavorful straight from the sous vide.
- Storage Tip: Leftover scallops can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain their texture. For more storage tips, check out my tuna salad recipe for ideas on keeping seafood fresh.
Scallops Sous Vide Frozen
Ingredients
- 1 pound frozen scallops
- 2 tablespoons unsalted butter melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley finely chopped
Method
- Fill a large pot with water and attach a sous vide precision cooker. Set the temperature to 120°F for medium-rare or 130°F for medium doneness.
- Place the frozen scallops in a single layer in a vacuum-seal bag. Add the melted butter, salt, pepper, and lemon juice. Seal the bag using a vacuum sealer, ensuring all air is removed.
- Submerge the sealed bag in the preheated water bath. Cook for 30 minutes if starting from frozen, or 15 minutes if thawed. The scallops should feel firm but slightly springy when pressed.
- Remove the bag from the water bath and carefully open it. Use tongs to transfer the scallops to a paper towel-lined plate to drain excess butter.
- Heat a cast-iron skillet over high heat for 1 minute. Sear the scallops for 30 seconds per side until golden brown. The edges should be crisp but the centers tender.
- Garnish with chopped parsley and serve immediately.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
Scallops sous vide frozen aren’t just delicious—they’re also packed with nutrients that make them a healthy addition to your meals. These tender morsels are a great source of lean protein, with about 20 grams per 3-ounce serving, making them perfect for those looking to maintain or build muscle. They’re also low in calories and fat, so you can enjoy them guilt-free. Plus, scallops are rich in essential vitamins and minerals like vitamin B12, magnesium, and omega-3 fatty acids, which support heart health and brain function.
If you’re curious about other nutrient-packed seafood options, check out my smoked trout recipe or my salmon farro bowl for more ideas. For a deeper dive into the science behind sous vide cooking, you can explore this scientific study on how the method preserves nutrients and flavor.
A Lighter Version of Scallops Sous Vide Frozen
If you’re looking to lighten up this dish, there are plenty of simple swaps you can make without sacrificing flavor. Instead of using butter, try olive oil or avocado oil for a healthier fat option. You can also skip the searing step to reduce added calories, or use a non-stick skillet with just a light spray of oil. For a refreshing twist, serve the scallops over a bed of mixed greens or alongside steamed vegetables like asparagus or zucchini.
For more light and healthy seafood recipes, check out my shrimp noodle bowl or my tuna lettuce wraps. These dishes are perfect for anyone looking to enjoy flavorful meals without the extra calories.
Thoughtful Tips for Special Diets
If you’re cooking for someone with dietary restrictions, don’t worry—scallops sous vide frozen can easily be adapted to fit a variety of needs. For those watching their sugar intake, this recipe is naturally low in sugar, making it a great option for diabetic-friendly or low-glycemic meals. If you’re looking to reduce sodium, simply use less salt or opt for a low-sodium seasoning blend. For a gluten-free version, ensure all your ingredients, like the butter and seasonings, are certified gluten-free.
If you’re exploring sugar alternatives, consider using a sprinkle of stevia or xylitol in place of traditional sweeteners for a touch of sweetness without the added sugar. And for portion control, remember that scallops are naturally satisfying, so a small serving can go a long way. For more ideas on adapting recipes for special diets, check out my black bean burger or my spinach and feta turkey burgers.
How to Serve Scallops Sous Vide Frozen
One of my favorite memories of serving scallops sous vide frozen was during a cozy family dinner last winter. I paired them with a simple risotto and a crisp white wine, and it felt like we were dining at a fancy restaurant right in our own kitchen. The key to serving scallops is to keep the sides light and complementary, so the delicate flavor of the scallops can shine. Try serving them over a bed of creamy mashed cauliflower or alongside a fresh arugula salad with a tangy vinaigrette.
For more pairing ideas, check out my shrimp cocktail or my Mexican shrimp cocktail. These recipes are perfect for creating a seafood feast that’s both elegant and approachable.
Mistakes to Avoid
When cooking scallops sous vide frozen, it’s easy to make a few common mistakes that can affect the final dish. One of the biggest errors is overcooking the scallops. Since sous vide cooking is precise, leaving them in the water bath too long can make them rubbery. To avoid this, stick to the recommended cooking time of 30–45 minutes at 130°F (54°C).
Another mistake is not patting the scallops dry before searing. Moisture on the surface can prevent that beautiful golden crust from forming. Always use a paper towel to dry them thoroughly. Lastly, using too much oil or butter when searing can overwhelm the delicate flavor of the scallops. A light coating is all you need for a perfect finish.
If you’ve ever ended up with scallops that didn’t turn out as expected, don’t worry—it happens to the best of us. For more tips on perfecting your seafood dishes, check out my pan-seared mahi mahi or my crab bombs recipe. For a deeper dive into sous vide techniques, this guide is a fantastic resource.
How to Store Scallops Sous Vide Frozen
I remember the first time I made a big batch of scallops sous vide frozen for a family gathering. We had leftovers, and I wanted to make sure they stayed fresh for the next day. Proper storage is key to keeping their texture and flavor intact. If you have cooked scallops, let them cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 2 days.
For longer storage, you can freeze them. Place the cooled scallops in a freezer-safe bag, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy them again, simply reheat them in a sous vide water bath at the same temperature you cooked them originally. This method ensures they stay tender and juicy.
If you’re looking for more ideas on storing and reheating seafood, check out my tuna salad recipe or my shrimp sesame salad for inspiration.
Try This Scallops Sous Vide Frozen Yourself
There’s something truly special about cooking scallops sous vide frozen. It’s a method that turns a simple ingredient into something extraordinary. I’ll never forget the first time I served these to my husband—he couldn’t believe how tender and flavorful they were. It’s a dish that feels fancy but is surprisingly easy to make.
If you’re ready to give it a try, I encourage you to take the leap. Whether it’s for a special occasion or just a weeknight treat, these scallops are sure to impress. For more seafood inspiration, explore my bang bang shrimp, grilled chicken breast, or chicken burgers.
Frequently Asked Questions
Can you sous vide scallops from frozen?
Absolutely! Scallops can be cooked directly from frozen using the sous vide method. Just add a few extra minutes to the cooking time to ensure they’re heated through.
How long to sous vide scallops?
For perfectly tender scallops, cook them sous vide for 30–45 minutes at 130°F (54°C). This ensures they’re cooked through without becoming rubbery.
Can I cook my scallops from frozen?
Yes, you can cook scallops from frozen using the sous vide method. It’s a convenient way to prepare them without needing to thaw first.
Should I defrost my scallops before cooking?
With sous vide cooking, there’s no need to defrost scallops. You can cook them directly from frozen, which saves time and preserves their texture.
