Scallops Sous Vide Frozen
150kcal
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
Calories150kcalCarbohydrates4gProtein20gFat6gSaturated Fat3gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol55mgSodium600mgPotassium350mgVitamin A200IUVitamin C10mgCalcium30mgIron1.5mg