Sous Vide Scallops with Lemon Butter

Place scallops in freezer bag or vacuum sealer bag and vacuum seal to remove air.

Sous vide at 122F degrees for 30 minutes.

Saute garlic in butter for sauce

Add salt, lemon zest and juice and cook 3-5 minutes. remove and set aside.

Remove scallops, pat dry, and season with salt and pepper


Heat non stick skillet to smoking and add scallops.

Sear 3- second to 1 minute/ side, until a crust forms.

Serve drizzled with lemon butter sauce

Get the full recipe at