These sous vide scallops are effortless to make! Tender and creamy inside and perfectly golden on the outside. You can cook them fresh or even from frozen! Serve them over pasta or with crusty French bread for a wonderful seafood meal. We love to make scallops at home for an affordable yet fancy appetizer or meal. Note: From frozen the cook time will be 45 minutes.
Course: Appetizer, Main Course
Keyword: sous vide scallops, best scallop recipe, cooking seafood, simple sous vide
Old bay seasoningoptional
Salt and fresh ground pepper
Wedges of lemonoptional
Set Sous Vide to preheat to 113 F. Because scallops are a time sensitive food do NOT add them to the water bath until the water has come to temperature
Add fresh or frozen scallops to a Ziplock style bag or vacuum pack them.
Lower the bag into the water making sure the food is submerged. If the scallops are thawed cook them for 30 minutes. If they are frozen 45 minutes.
Once the scallops have cooked remove them from the bag and pat dry with a paper towel.
Add butter and olive oil to a large skillet – cast iron if you have it. Heat the skillet on high heat.
As soon as the butter is mostly melted and starting to spatter, add the scallops.
Cook for about one minute until golden brown and then use tongs to flip the scallops and cook the other side an additional minute.
Sprinkle with salt and pepper or Old Bay Seasoning.
Serve over pasta or with crusty French bread.
I don’t remove the small side muscle before cooking scallops. It is still mostly as tasty as the rest of the scallop and too good to throw away in my opinion. You certainly can remove it before cooking if desired.