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+ servings
3 scallops on a plate garnished with butter and parsley

Sous Vide Scallops with Lemon Butter Sauce

Paired with an easy to make lemon butter sauce, this is a restaurant quality scallop dinner for a portion of the price!
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings
Calories 366kcal



Lemon Butter Sauce

  • 3 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon salt


  • Fill a large basin/pot or sous vide container with water and clip the immersion circulator on the side.
  • Turn on your immersion circulator 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.
  • Use a clip to clip the bag to the side of the container to ensure it stays under water if it is floating.
  • Cook for 30 minutes. Remove from the water and place in an ice bath for 10 minutes
  • 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 them 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).

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.


  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.


Serving: 5scallops | Calories: 366kcal | Carbohydrates: 10g | Protein: 28g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 2105mg | Potassium: 465mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg