Sous Vide Scallops with Lemon Butter

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Paired with an easy to make lemon butter sauce, this is a restaurant quality scallop dinner for a portion of the price!

How much does it suck when you spend a bunch of money and get these nice, beautiful scallops, only to have them turn out tough and rubbery?

If you've ever wondered how restaurants get them so juicy, buttery and delicious, wonder no more. Using the sous vide method to cook scallops (or sous vide octopus or even this sous vide cod too) results in perfect scallops every time!

Even when you make a tough cut of meat like flank steak - it comes out perfectly tender in this sous vide flank steak recipe!

And while your scallops are cooking, you can whip up the quick lemon butter sauce that also goes great on this Instant Pot broccoli and these air fryer biscuits, which both make an awesome side dish for your scallops.

This Cajun remoulade is also amazing with these scallops if you prefer to skip the lemon butter sauce. 

And another super awesome tip...you can cook the scallops straight from frozen if you purchased frozen scallops. Just add 15 minutes to the cook time and you're golden.

Don't forget to watch the sous vide scallops story!

What is Sous Vide?

Sous vide is the process of vacuum sealing your food and cooking it in a temperature controlled water bath. Cooking it this way makes it almost impossible to overcook anything you're cooking.

You can create food exactly how you want it done every time. Restaurants have been using it for a long time, and companies have now started to introduce home cook versions.

I use the Sous Vide Anova Precision Cooker and have been incredibly happy with it.

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post. 

I recommend using the highest quality fresh sea scallops for the best results. However, any sea scallops will work for the recipe.

I also recommend using fresh lemon zest and lemon juice as it has the best flavor. Dried lemon zest and bottled lemon juice do not have the nice fresh flavor of a fresh lemon!

Related: Browned Butter Broiled Scallops

Step By Step Instructions

Fill a large basin/pot or sous vide container (this sous vide container is the one I use and it works awesome) with water and clip the immersion circulator on the side.

Turn on your immersion circulator (this is the sous vide I use and I love it)) and set the temperature to 122F degrees. Let the water come to the correct temperature before adding the scallops. 

Place the sea scallops on a plate season with the salt and pepper.

Place them in a sealable bag. I use a Foodsaver for this part, but any well sealed zip lock bag will work as well. Make sure they are in a single layer.

If you're using a Foodsaver, use the airtight seal. If using a ziplock bag, slowly place the bag in the water while sealing it. This should push all the air out.

**Be sure the bag is sealed tightly so water doesn't get in.

Use a clip to clip the bag to the side of the container to ensure it stays under water. I don't usually have to do this, but if there is any air in the bag it may float to the top. You can also place a towel on top of it and the weight of the wet towel will keep it down with smashing it.

Cook for 30 minutes. Remove from the water and place in an ice bath for 10 minutes.

**make the lemon butter sauce while the scallops are chilling.

Remove the scallops from the bag and place them on a plate. Pat them dry with paper towels.

Heat a nonstick skillet over high heat and add the tablespoon of butter. Place the scallops in the skillet and sear for 1 minute per side (there should be a browned crust on each side).

Remove and serve drizzled in the lemon butter sauce (below).

How to Make Lemon Butter Sauce

Heat the butter over medium heat until melted.

Add the garlic and sauté until it starts to lightly brown.

Add the salt, lemon zest and lemon juice and cook for 1-2 minutes. Add any additional salt to taste.

Remove from heat and serve drizzled over the scallops.

What To Serve With Scallops

Scallops are one of those dishes that goes so well with a variety of different sides. Or they're perfect for serving with this sous vide halibut, sous vide lobster tail, sous vide filet mignon or these braised short ribs for a little surf and turf! (think Valentine's Day dinner guys 😉

• try this roasted frozen broccoli or sautéed broccolini;
• a simple Instant Pot wild rice or these crispy roasted potatoes;
• or how about some jalapeno hushpuppies or these crispy Cajun wings for something a little more casual.
• for a little bread to sop up extra sauce, this pesto challah bread is awesome!
• follow it up with this vanilla sous vide crème brulee!

Like I said, they can be served with just about anything!

Expert Tips

1. To cook from frozen, add 15 minutes to the cook time.
2. Placing the scallops in an ice bath helps them to sear up better without overcooking.
3. Prepare the lemon butter sauce while your scallops are chilling in the ice bath.

Also, if you're a scallop lover, try these air fryer scallops with a grapefruit vanilla buerre blanc!

Did you make these sous vide scallops? Rate the recipe and comment below to let me know how they turned out!