Scallops are the most delicious and versatile seafood ingredients every home cook should have. Most people don’t know scallops become sweet, tender, and succulent morsels that pair beautifully with multiple flavors when cooked.
Sous vide is a cooking technique that utilizes precise temperature control to achieve consistent, restaurant-quality results every time. Cooking sous vide scallops may sound intimidating, but it is simple!
The key is taking the time to understand the technique and follow some basic guidelines. In this article, I will provide a step-by-step guide to cooking perfect sous vide scallops, along with plenty of tips and tricks from my years of experience as a chef.
With practice, you’ll be able to achieve tender, juicy sous vide scallops that look and taste like they came straight from a Michelin-starred restaurant! So let’s get started–Here is everything you need to know to make sous vide scallops at home.
Sous Vide Scallops
Equipment
- Immersion circulator or sous vide machine
- Large pot or plastic food storage container
- Vacuum sealer (optional but recommended)
- Small resealable plastic bags - quart size
- Digital thermometer
- Paper towels
Ingredients
- 1 pound fresh sea scallops (about 12-15) - look for dry-packed scallops without additives or chemicals. Wet scallops will not work well
- 2 tablespoons of neutral oil - avocado, grapeseed, or canola oil, work well
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
Video
Notes
Procedure For Making Sous Vide Scallops
- Rinse the scallops under cold water and pat them completely dry with paper towels. Properly drying the scallops is a crucial first step, as any excess moisture will prevent them from browning properly later.
- Season the scallops evenly with salt and pepper, and try to go lighter on the salt than you would, as the saltiness will concentrate during the prolonged cooking time.
- Place 2-3 scallops in each resealable plastic bag, and add half the oil, thyme, and garlic to each bag, dividing it evenly.
- Seal the bags, removing as much air as possible, and use a vacuum sealer if you have one for the best results.
- Prepare the water bath by filling the large pot or plastic container, and heat the water to 135°F using the immersion circulator for the sous vide machine.
- Once the water reaches the target temperature, immerse the sealed scallop bags in the bath. Cook for 45-60 minutes.
- Carefully remove the bags from the water bath and open them. Pat the scallops dry once more with paper towels.
- In a large stainless steel or cast iron skillet, heat 1 tbsp oil over medium-high heat.
- Working in batches, if needed, add the scallops and sear for 1-2 minutes per side until browned. Baste them with the oil and pan juices as they cook.
- Transfer the seared scallops to a serving plate. Serve immediately with lemon wedges.
Tips and Tricks
- Choose the right scallops. Dry-packed scallops are essential for getting the best results. Wet scallops or scallops treated with chemicals like sodium tripolyphosphate (STP) will not brown properly.
- Get the timing right. 45-60 minutes at 135°F renders scallops tender and juicy, as shorter times can result in chewy sous vide scallops.
- Dry the scallops very well before and after cooking. Excess moisture is the enemy of good browning. Take the time to pat the scallops dry.
- Don’t overcrowd the pan when searing. Cook sous vide scallops in batches for even high-heat searing.
- Baste while searing. Spoon the hot oil and pan juices over the scallops as they cook for extra flavor.
- Let scallops rest before slicing or serving because carryover cooking will continue to set the proteins. Ensures the interior stays tender.
- Serve scallops immediately, as the texture of a perfect scallop deteriorates quickly. Serve and enjoy them straight out of the pan.
- Consider adding butter to the bag. A tablespoon of browned butter enhances richness.
- Experiment with aromatics. Citrus zest, fresh herbs, ginger, and lemongrass add extra dimensions of flavor.
- Change up the sear. Try browning in butter or duck fat for indulgence. A cast iron skillet provides an excellent crust.
Conclusion
Mastering sous vide scallops unlocks a whole new level of seafood. You can achieve juicy, tender, and perfectly cooked scallops with precise temperature control from edge to edge.
While the process requires some advanced planning, the hands-off cooking method yields impressive results. Just remember to start with high-quality dry scallops, nail the timing and temperature, dry & sear, and serve them immediately for seafood bliss in every bite.
Once you get the best sous vide scallops recipe down, experiment with flavors and sear techniques to make this elegant appetizer your go-to dish to impress guests. Looking for another seafood delight? After trying our sous vide scallops recipe, dive into our refreshing Oyster Shooter Recipe!
