If you’re looking to impress with minimal effort, these sous vide scallops are your ticket to culinary bliss. With their melt-in-your-mouth texture and a luscious lemon butter finish, they’re a seafood lover’s dream. Perfect for a special occasion or just a cozy night in, this recipe ensures perfectly cooked scallops every single time. Get ready to savor the delicate flavors and elegance of this dish.
Steps
- Fill a medium pot with warm water and attach the sous vide device. Set the temperature to 123°F (51°C) and allow it to preheat.
- Remove the tough muscle from the sides of the scallops if present, then season them with salt and pepper. Place the scallops in a resealable plastic bag, removing all air using the water immersion method.
- Submerge the bag of scallops in the preheated water and cook for 30 minutes.
- Once cooked, take the scallops out of the bag and pat them dry thoroughly to ensure they sear well.
- Heat olive oil in a small skillet over medium-high heat until shimmering. Sear the scallops in the hot oil for about 2 minutes on the bottom, then flip and cook for another minute. Transfer the scallops to a warmed plate.
- Add garlic to the skillet and cook for about 30 seconds until fragrant. Deglaze the skillet by adding white wine and lemon juice, scraping up any browned bits, and simmer the sauce with parsley and Cajun seasoning for 2 minutes. Stir in the butter until it just melts.
- Drizzle the sauce over the scallops and garnish with chopped green onion tops before serving.
Ingredients
- 6 sea scallops
- Salt and ground black pepper to taste
- ½ tablespoon of olive oil
- 1 teaspoon of finely minced garlic
- ¼ cup of dry white wine
- 2 tablespoons of lemon juice
- ½ teaspoon of dried parsley
- A pinch of Cajun seasoning
- 2 tablespoons of butter
- 1 tablespoon of finely chopped green onion tops
Nutritional Values
Calories: 610 | Total Fat: 44g | Saturated Fat: 20g | Cholesterol: 142mg | Sodium: 1096mg | Total Carbohydrate: 18g | Dietary Fiber: 0g | Total Sugars: 2g | Protein: 24g | Vitamin C: 10mg | Calcium: 82mg | Iron: 2mg | Potassium: 550mg
FAQ
- What is the ideal temperature for cooking scallops sous vide?
- The recommended temperature for sous vide scallops is 123 degrees Fahrenheit (51 degrees Celsius).
- How long should I cook scallops using the sous vide method?
- Scallops should be cooked in the sous vide at the specified temperature for about 30 minutes.
- Why is it important to dry the scallops before searing?
- Thoroughly drying the scallops is crucial for achieving a good sear, as wet scallops won’t brown properly in the skillet.
- What is the purpose of deglazing the skillet with wine and lemon juice?
- Deglazing with wine and lemon juice helps to release and incorporate the flavorful browned bits from the skillet into the sauce.
- Can I use fresh parsley instead of dried for this recipe?
- Yes, you can substitute fresh parsley for dried; just remember to adjust the quantity, as fresh herbs tend to have a milder flavor.
- What should I do if I don’t have Cajun seasoning?
- If Cajun seasoning isn’t available, you can create a simple mix with paprika, garlic powder, onion powder, and cayenne pepper to add a similar flavor profile to the dish.
Tips
- Ensure Thorough Drying: After removing the scallops from the sous vide bag, make sure to pat them completely dry. Any excess moisture will hinder the searing process, preventing a good crust from forming.
- Optimal Searing Technique: Use a small skillet and heat the olive oil until it shimmers before adding the scallops. This ensures the oil is hot enough to sear the scallops quickly, giving them a beautiful golden-brown color.
- Deglazing the Pan: After searing the scallops, add garlic to the skillet and cook until fragrant. Deglazing with white wine and lemon juice will lift any flavorful bits stuck to the pan, enhancing the sauce’s depth.
- Finish with Freshness: When serving, sprinkle finely chopped green onion tops over the scallops. This adds a pop of color and a fresh, mild onion flavor that complements the dish.
