Name: Sous Vide Scallops with Garlic and Lemon Butter
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Sea scallops - 6; Salt and ground black pepper to taste - 6; Olive oil - ½ tablespoon; Garlic, finely minced - 1 teaspoon; Dry white wine - ¼ cup; Lemon juice - 2 tablespoons; Dried parsley - ½ teaspoon; Cajun seasoning - 1 pinch; Butter - 2 tablespoons; Finely chopped green onion tops - 1 tablespoon

Ingredients for - Sous Vide Scallops with Garlic and Lemon Butter

1. Sea scallops 6

2. Salt and ground black pepper to taste 6

3. Olive oil ½ tablespoon

4. Garlic, finely minced 1 teaspoon

5. Dry white wine ¼ cup

6. Lemon juice 2 tablespoons

7. Dried parsley ½ teaspoon

8. Cajun seasoning 1 pinch

9. Butter 2 tablespoons

10. Finely chopped green onion tops 1 tablespoon

How to cook deliciously - Sous Vide Scallops with Garlic and Lemon Butter

1 . Stage

Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.

2 . Stage

Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.

3 . Stage

Place scallops into the preheated water in the pot and cook for 30 minutes.

4 . Stage

Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.

5 . Stage

Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.

6 . Stage

Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.

7 . Stage

Spoon sauce over scallops; sprinkle with green onion tops to serve.