Sous Vide & Seared Scallops

Scallops in any form, whether crudo, saute, seared or fried, has a 100% of being ordered at a restaurant I’m at. Clearly I’m completely obsessed, so naturally, I wanted to start making them at home! Scallops come in various sizes and are actually really easy to find:

  • Frozen Bay Scallops - Trader Joe’s $8.99 a pound

  • Frozen Jumbo Sea Scallops - Trader Joe’s $13.99 a pound

  • Fresh Jumbo Sea Scallops at your local grocery store $19.99 a pound

  • Frozen Jumbo Sea Scallops at Costco - $35.99 for 2 pounds

Sous Vide is foolproof because it guarantees an internal temperature. It allows you to sear your scallops without overcooking them. This entire recipe is a real crowd pleaser and literally only needs 30-60 of cook time, depending on if you sous vide or not. Scallops, citrus, butter - need I say more? Let’s go!

Ingredients:

  • 2 pounds jumbo sea scallops, defrosted

  • 2 shallots, finely minced

  • 4 tbsp unsalted butter

  • 2 tbsp capers

  • 1 tbsp minced parsley

  • 1 oz fresh thyme sprigs

  • 1 lemon

  • 2 sealable 1-gallon storage bags

  • Salt and pepper

Sous Vide Instructions:

  • Fill a large pot with water halfway

  • Get two storage bags, and split evenly your scallops, 2 tablespoons of butter, sprigs of thyme, salt, and pepper

  • Make sure everything is at the bottom of the storage bag, evenly distributed as possible

  • With the storage bags still open at the top, slowly drop the storage bags under the water until the scallops are covered. This will naturally push out the air in the storage bags. Once you have removed all the air from the bags, seal the storage and clip the top to the side of the pot with a chip clip or binder clip. Make sure the scallops are completely submerged in the water

  • The perfectly cooked scallop should be 123 degrees, but because I intend on searing mine, I set the sous vide to 100 degrees. Set the timer for 45 minutes if you forgot to defrost your scallops, 30 minutes if you remembered

  • Once the scallops are done cooking, remove them from the storage bags and place each scallop on a plate, separated from each other. It’s really important the scallops are spaced out because they need to be free of any water before searing

  • I REPEAT, DO NOT SEAR WET SCALLOPS BECAUSE YOU ARE ASKING FOR A FIRE! Pat them dry with a paper towel, the excess butter is fine, just not the water

*If you do not plan to Sous Vide, that’s okay! Just make sure your scallops are completely defrosted and patted dry. Season with salt and pepper, and follow the sear instructions. Instead of searing for 1 minute per side, it will be 2 minutes

Searing Instructions:

  • In a large skillet over medium-high heat, add 2 tbsp of olive oil and wait for the pan to get very hot, about 2-3 minutes

  • Place the scallops in one by one, ensuring there’s an inch between each one to prevent them from steaming. Do not poke or peak at them

  • Let the scallops sear for 1 minute and flip your scallops. Your intention should be 1 flip because it guarantees a sear and you won’t have time to continuously flip and check on them anyway

  • Transfer your scallops at the 1-minute mark to a serving dish

  • Add 2 tablespoons of butter, juice of half your lemon, and capers to your pan and reduce the heat to medium

  • Let the sauce reduce, stirring frequently until the shallots are soft and translucent, about 4-5 minutes

  • Pour the sauce over your scallops

  • Finish with parsley, fresh squeeze of lemon, salt, pepper, and serve immediately!

RecipesEnza Phamsous vide, seared, scallops, lemon, thyme, butter, capers, shallots1 Comment