Sous Vide Scallops with Lemon Butter Sauce is a delightful dish that brings the flavors of the ocean right to your table. This cooking method creates perfectly tender scallops, while the lemon butter sauce adds a rich and tangy twist. If you’re looking for an easy yet impressive meal, this recipe is for you!

Why Make This Recipe

There are many reasons to make Sous Vide Scallops with Lemon Butter Sauce:

• Perfect Texture: Sous vide cooking keeps scallops juicy and tender.
• Flavorful Sauce: The lemon butter sauce enhances the natural sweetness of the scallops.
• Easy Preparation: This dish requires minimal effort and can impress your guests.

Making this recipe will elevate your dining experience, making it feel special without a lot of work.

How to Make Sous Vide Scallops with Lemon Butter Sauce

Ingredients:

• 12 large sea scallops (dry-packed)
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 clove garlic, minced
• 2 sprigs fresh thyme
• 1 tablespoon olive oil (for searing)
• 1 tablespoon lemon juice
• Zest of 1 lemon

Directions:

1. Pat scallops dry with paper towels and season with salt and pepper.
2. Place scallops, thyme, and 1 tablespoon of butter into a vacuum-seal or zipper-lock bag.
3. Seal and cook sous vide at 123°F (51°C) for 45 minutes.
4. Remove scallops from the bag and pat them dry thoroughly to prep for searing.
5. Heat olive oil in a skillet over high heat until shimmering.
6. Sear scallops for 30 seconds per side until golden brown.
7. In a separate small saucepan, melt the remaining butter, then add garlic, lemon juice, and zest.
8. Plate scallops and spoon lemon butter sauce over the top. Serve immediately.

How to Serve Sous Vide Scallops with Lemon Butter Sauce

Serve these scallops on a bed of greens or alongside a light salad. They pair well with rice or a buttery pasta. Add a glass of white wine to elevate the dining experience. Your guests will surely be impressed by this elegant meal!

How to Store Sous Vide Scallops with Lemon Butter Sauce

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to two days. To reheat, gently warm them in a skillet over low heat. Avoid microwaving to keep the scallops from becoming chewy.

Tips to Make Sous Vide Scallops with Lemon Butter Sauce

• Use dry-packed scallops for the best flavor and texture.
• Make sure to pat the scallops dry thoroughly before searing. This helps achieve a nice golden crust.

Variation

Add a hint of spice to your lemon butter sauce by including a pinch of red pepper flakes. This will give your dish a bit of a kick!

FAQs

1. Can I use frozen scallops?
Yes, you can use frozen scallops. Just make sure to thaw them completely before cooking sous vide.

2. Why is sous vide cooking better for scallops?
Sous vide cooking allows for temperature control, ensuring the scallops cook evenly without overcooking.

3. Can I make the lemon butter sauce ahead of time?
You can prepare the sauce ahead and store it in the fridge. Just reheat gently before serving.

With this guide, you’re ready to create a delicious plate of Sous Vide Scallops with Lemon Butter Sauce that will delight your taste buds. Enjoy your cooking!

Sous Vide Scallops with Lemon Butter Sauce

A delightful dish featuring tender sous vide scallops adorned with a rich and tangy lemon butter sauce that impresses your guests with minimal effort.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: French, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 large large sea scallops (dry-packed) Use dry-packed scallops for the best flavor and texture
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 clove garlic, minced
• 2 sprigs fresh thyme
• 1 tablespoon olive oil (for searing)
• 1 tablespoon lemon juice
• 1 each Zest of 1 lemon

Method

 

Preparation

1. Pat scallops dry with paper towels and season with salt and pepper.
2. Place scallops, thyme, and 1 tablespoon of butter into a vacuum-seal or zipper-lock bag.
3. Seal and cook sous vide at 123°F (51°C) for 45 minutes.

Searing

1. Remove scallops from the bag and pat them dry thoroughly to prep for searing.
2. Heat olive oil in a skillet over high heat until shimmering.
3. Sear scallops for 30 seconds per side until golden brown.

Sauce Preparation

1. In a separate small saucepan, melt the remaining butter, then add garlic, lemon juice, and zest.

Serving

1. Plate scallops and spoon lemon butter sauce over the top. Serve immediately.

Notes

Serve on a bed of greens or alongside a light salad. Pairs well with rice or buttery pasta. Add a glass of white wine to elevate the dining experience. If storing leftovers, keep in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat.