What Makes Sous Vide Scallops So Special
There’s something truly magical about the first bite of perfectly cooked sous vide scallops. The tender, buttery texture melts in your mouth, while the golden sear on the outside adds a satisfying crunch. I remember the first time I tried this method—it felt like I’d unlocked a secret to restaurant-quality seafood right in my own kitchen. Whether you’re hosting a special dinner or just treating yourself, sous vide scallops are a dish that feels indulgent yet surprisingly simple to master.
One of my favorite things about sous vide scallops is how forgiving the method is. Unlike traditional cooking, where it’s easy to overcook these delicate gems, sous vide ensures they’re perfectly tender every time. I love finishing them with a quick sear in a hot skillet for that golden crust. It’s a technique I’ve shared with so many friends, and now it’s your turn to try it. For more seafood inspiration, check out my pan-seared mahi mahi.
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Ingredients for Sous Vide Scallops
For the scallops
- Sea Scallops – Go for large ones, about 1 1/2 ounces each, for that perfect, tender bite.
- Unsalted Butter – Adds a rich, velvety finish to the scallops as they cook.
- Kosher Salt – Essential for seasoning—don’t skip it!
- Freshly Ground Black Pepper – Use freshly ground for the best flavor.
- Olive Oil – A good-quality oil for achieving that golden sear.
- Fresh Lemon Juice – A bright, zesty finish that ties everything together.
- Fresh Parsley – Chopped finely for a fresh, herby garnish.
Cook Time for Sous Vide Scallops
When it comes to cooking sous vide scallops, timing is everything. From start to finish, this recipe takes just 45 minutes, making it perfect for a quick yet elegant meal. Prep takes about 10 minutes, and the scallops cook in the sous vide bath for 30 minutes. A quick 30-second sear on each side gives them that beautiful golden crust. If you’re new to sous vide, don’t worry—it’s easier than you think! For more quick seafood recipes, try my shrimp cocktail.
How to Make Sous Vide Scallops
Step 1: Pat the scallops dry
Start by patting the scallops dry with paper towels to remove excess moisture. This ensures they’ll sear properly later.
Step 2: Season the scallops
Season the scallops evenly on both sides with kosher salt and freshly ground black pepper for balanced flavor.
Step 3: Prepare the sous vide bag
Place the scallops in a single layer inside a vacuum-seal bag, making sure they don’t overlap. Add 1 tablespoon of unsalted butter for richness.
Step 4: Seal the bag
Seal the bag securely using a vacuum sealer or the water displacement method, ensuring no air remains inside.
Step 5: Cook in the sous vide bath
Preheat a sous vide water bath to 130°F and submerge the sealed bag. Cook for 30 minutes until the scallops are tender and slightly translucent.
Step 6: Sear the scallops
Remove the scallops from the bag, pat them dry, and sear in a hot skillet with olive oil for 30 seconds on each side until golden brown. Finish with fresh lemon juice and parsley.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips to make your sous vide scallops even better. These little tweaks can take your dish from great to unforgettable!
- Flavor Swap: Swap butter for ghee or coconut oil for a unique twist. It adds a subtle nutty flavor that pairs beautifully with scallops.
- Diet Tweak: For a lighter version, skip the butter and use a drizzle of olive oil instead. It’s just as delicious and lower in calories.
- Prep Fix: If you’re short on time, prep the scallops the night before. Season them and store them in the fridge until you’re ready to cook.
- Storage Tip: Leftover scallops can be stored in an airtight container for up to 2 days. Reheat gently in a skillet to avoid overcooking. For more storage tips, check out my smoked trout recipe.
Sous Vide Scallops
Ingredients
- 12 large sea scallops about 1 1/2 ounces each
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Equipment
- sous vide immersion circulator
- vacuum sealer
- Large skillet
Method
- Pat the scallops dry with paper towels to remove excess moisture. This helps them sear properly later.
- Season the scallops evenly on both sides with kosher salt and freshly ground black pepper.
- Place the scallops in a single layer in a vacuum-seal bag, ensuring they don’t overlap. Add 1 tablespoon of unsalted butter to the bag.
- Seal the bag using a vacuum sealer or the water displacement method.
- Preheat a sous vide water bath to 130°F using a sous vide immersion circulator.
- Submerge the sealed bag in the water bath and cook for 30 minutes. The scallops should be tender and slightly translucent when done.
- Remove the scallops from the bag and pat them dry with paper towels. Discard the cooking liquid.
- Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 30 seconds on each side until golden brown. Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When it comes to sous vide scallops, not only are they delicious, but they’re also packed with nutritional benefits. Scallops are a fantastic source of lean protein, making them a great choice for anyone looking to maintain a healthy diet. They’re also rich in essential nutrients like vitamin B12, magnesium, and omega-3 fatty acids, which support heart health and brain function. Plus, since sous vide cooking locks in moisture and nutrients, you’re getting the most out of every bite. For more healthy seafood options, try my shrimp sesame salad or smoked trout.
If you’re curious about the exact nutritional breakdown, here’s a quick look at what you’re getting with sous vide scallops:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 20g |
| Fat | 2g |
| Carbohydrates | 3g |
For more detailed information on cooking scallops sous vide, check out this Sous Vide Scallops Cooking Guide.
A Lighter Version of Sous Vide Scallops
If you’re looking for a lighter take on sous vide scallops, there are plenty of ways to tweak this recipe without sacrificing flavor. Swap out the butter for a drizzle of olive oil or avocado oil to reduce the fat content. You can also skip the sear or use a non-stick skillet with just a spritz of cooking spray. For a fresh, zesty twist, try adding a squeeze of lime juice instead of lemon. If you’re in the mood for more light seafood dishes, check out my Mexican shrimp cocktail or shrimp noodle bowl.
Thoughtful Tips for Special Diets
If you’re cooking for someone with dietary restrictions, don’t worry—sous vide scallops 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 meals. If you’re looking to reduce fat, skip the butter and use a light oil like grapeseed or olive oil instead. For a gluten-free option, ensure all your seasonings and sauces are certified gluten-free. And if you’re cooking for someone with shellfish allergies, you can try this method with chicken or tofu for a similar texture. For more diabetic-friendly recipes, try my cilantro lime chicken.
How to Serve Sous Vide Scallops
One of my favorite things about sous vide scallops is how versatile they are. I love serving them over a bed of creamy risotto or alongside a fresh, crisp salad. For a special occasion, pair them with a glass of chilled white wine—it’s a match made in heaven. I also enjoy adding a side of roasted asparagus or garlic mashed potatoes for a complete meal. If you’re hosting a dinner party, these scallops make a stunning appetizer when served on a platter with a drizzle of balsamic glaze. For more pairing ideas, check out my bang bang shrimp or crab bombs.
I remember the first time I served sous vide scallops to my family—they were so impressed by the tender texture and golden sear. It’s a dish that feels fancy but is surprisingly simple to make. Whether you’re cooking for a crowd or just treating yourself, these scallops are sure to impress.
Mistakes to Avoid
Even though sous vide scallops are forgiving, there are a few common mistakes that can trip up even experienced cooks. One of the biggest is overcooking the scallops. While sous vide makes it harder to overcook, leaving them in the water bath too long can still result in a rubbery texture. Stick to the recommended time and temperature for perfect results. For precise guidance, check out this Sous Vide Scallops Temperature Guide.
Another mistake is skipping the sear. While sous vide scallops are delicious on their own, a quick sear adds that golden crust and extra flavor. Make sure your skillet is hot enough to get that perfect caramelization without overcooking. If you’re looking for more searing tips, try my pan-seared mahi mahi.
Lastly, not seasoning properly can leave your scallops tasting bland. Don’t be shy with salt and pepper, and consider adding herbs or spices to the bag for extra flavor. For more seasoning inspiration, check out my chicken souvlaki.
I remember the first time I tried sous vide scallops—I was so nervous about getting it right. But once I nailed the timing and sear, it became one of my go-to dishes for special occasions. Trust me, with a little practice, you’ll master it too.
How to Store Sous Vide Scallops
If you’ve made a big batch of sous vide scallops and have leftovers, don’t worry—they store beautifully. Let them cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to two days. For longer storage, you can freeze them in their cooking bag for up to three months. Just thaw them in the fridge overnight before reheating.
When it comes to reheating, I recommend using the sous vide method again to maintain their tender texture. Set the water bath to the same temperature you used for cooking and warm them for about 15 minutes. If you’re in a hurry, a quick sear in a hot skillet works too. For more storage tips, check out my smoked trout recipe.
One of my favorite memories is making a double batch of sous vide scallops for a family gathering. We had leftovers, and the next day, I turned them into a creamy pasta dish that everyone loved. It’s a great way to stretch your meal and enjoy it all over again.
Try This Sous Vide Scallops Yourself
If you’ve been hesitant to try sous vide scallops, I encourage you to give it a go. It’s a simple, foolproof method that delivers restaurant-quality results every time. Whether you’re cooking for a special occasion or just treating yourself, these scallops are sure to impress.
I’ll never forget the first time I served sous vide scallops to my husband—he couldn’t believe I’d made them at home. Now, they’re a staple in our kitchen, and I hope they’ll become one in yours too. For more seafood inspiration, try my shrimp cocktail or bang bang shrimp.
Cooking sous vide scallops is all about patience and precision, but the payoff is worth it. So grab your sous vide machine, pick up some fresh scallops, and get cooking. You’ll be amazed at how easy it is to create something so delicious.
Frequently Asked Questions
What is the downside of sous vide?
The main downside of sous vide is the time it takes to cook. While it’s hands-off, the process can be slower than traditional methods. However, the results are worth the wait.
Can you overcook scallops sous vide?
Yes, you can overcook scallops sous vide if you leave them in the water bath too long. Stick to the recommended time and temperature for the best texture.
How does Gordon Ramsay cook perfect scallops?
Gordon Ramsay emphasizes high heat and a quick sear for perfect scallops. He also recommends patting them dry before cooking to ensure a golden crust.
What are some common sous vide mistakes?
Common mistakes include overcooking, skipping the sear, and not seasoning properly. For more tips, check out my chicken souvlaki recipe.
