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Whether it’s a special occasion or just a romantic date night, nothing says “I love you” more than a delicious dinner made by you for your significant other.
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Easy Date Night Dinner Idea: Sous Vide Scallops with Lemon Butter

Juicy on the inside and crispy on the outside, sous vide scallops with lemon butter are the easiest way to cook scallops from fresh or frozen. The trick here is to use the sous vide method to cook the scallops and then sear at the end for tender scallops every time!
Prep Time 5 minutes
Cook Time 2 minutes
Sous Vide Cooking 30 minutes
Total Time 37 minutes
Servings 4 people

Equipment

  • Anova Sous Vide Cooker
  • Sous Vide Cooker
  • Zip-loc Bags
  • Kitchen Tongs
  • Cast-Iron Skillet

Ingredients

  • 1 pound scallops 10-12 large sea scallops (454 grams)
  • 2 tablespoons olive oil divided
  • salt and fresh ground black pepper to taste (I used 1/2 teaspoon for each)
  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic minced (or 1 tablespoon minced garlic)
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley optional for serving

Instructions

  • Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 123ºF/51ºC. (Or 130°F/54ºC for a firmer texture).
  • Remove the tough muscle from the side of the scallops if attached.
  • Lightly season the scallops with salt, pepper, and 1 tablespoon olive oil.
  • Place scallops in one single layer in a large resealable bag or vacuum seal bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
  • Seal the bag using the “water displacement” technique or a vacuum sealer.
  • Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the scallops completely in the water.
  • When the time goes off, transfer the bag to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).
  • When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).
  • In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
  • When butter stops foaming, add scallops and fry for 30 seconds on one side (until a golden crust forms underneath), then flip and fry again for another 30 seconds until lightly browned. Remove from the skillet and transfer to a plate.
  • Add the remaining 1 tablespoon butter and garlic in the same skillet. Cook for about 1 minute until fragrant.
  • Add in lemon juice and scrape up any browned bits. Simmer the sauce for about 2 minutes.
  • Remove the skillet from the heat and add cooked scallop back into the pan and toss with the sauce.
  • Garnish with parsley if desired.

Notes

  • If you use frozen scallops, follow the same instructions as cooking the fresh scallops, and add extra 15 minutes of cooking time in the sous vide cooker.
  • Set the temperature to 130°F/54ºC for a firmer texture that’s still very tender.