Sous Vide Scallops with Garlic and Lemon Butter
Description
These scallops are cooked at a constant temperature, sous vide-style, then quickly seared in a skillet and served with a garlicky lemon butter sauce.
Ingredients
•
6 sea scallops
•
salt and ground black pepper to taste
•
1/2 tablespoon olive oil
•
1 teaspoon garlic, finely minced
•
1/4 cup dry white wine
•
2 tablespoons lemon juice
•
1/2 teaspoon dried parsley
•
1 pinch Cajun seasoning
•
2 tablespoons butter
•
1 tablespoon finely chopped green onion tops
Directions
1
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
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
Place scallops into the preheated water in the pot and cook for 30 minutes.
4
Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
5
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
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
Spoon sauce over scallops; sprinkle with green onion tops to serve.