Sous Vide Scallops with Brown Butter Sauce

What is the secret for tender and buttose scallops that melt in the mouth? Sous saw cooking. These Sous saw scallop They are cooked in a water bath at controlled temperature for 30 minutes and then burned in delicious brown garlic butter sauce for a meal worthy of a restaurant at home.

A bowl of scallop in brown butter sauce on a wooden table.

Cooking scallops with the Sous Vide method is one of our favorite fish recipes to make! Most people think Capestrelle wrapped in bacon As the only way to cook these bad guys. However, Sous Vide Cooking is a great way to avoid too cooked scallops. With this recipe, you can get quality shit restaurant comfortably from your home.

Golden brown scrolled scallops in a pan with garlic and herbs.

What are Sous scallops saw?

Cooking Sous Vide is an excellent technique as it uniformly cooks food without too many efforts, thanks to an immersion and heated bain -marie circulator. Not only is it a perfect technique for cooking scallops, but it is also a method that we use with all types of food, such as sous saw lamb rack and sous saw an iron steak for holidays when we know that we want perfect donass.

The Sous Vide process involves the positioning of the scallops in an empty bag and the kitchen in a water bath at a controlled temperature for a time to cook. Once cooked, we scroll them in a hot pan with a little garlic and butter to get that beautiful brown crust outside.

The result are beautiful scallops that are perfect as an appetizer or for the addition to this summer scribbled and crab paste.

Seafront of sea on a piece of paper on a black table.

Sous Vide Video Scallops Ingredients

We advise you to enjoy this fresh scallop recipe. You can adjust the amount of this recipe (adding more or less) for how many people you are serving so as not to lose.

Colossal scallops of the sea – Usually you can find scallops in the fish section of your grocery store. Otherwise, you can take a look at the best places to buy meat online.
Not salty butter
Fresh garlic
Fresh parsley
Salty butter
Kosher and pepper salt to garnish

How to make perfect scallops in a Sous Vide machine

First, prepare the Sous machine saw for a water bath F at 120 degrees.

Then, remove the scallops from the package and dry them with paper towels. Then, arrange the scallops in a vacuum gasket bag with a spoonful of butter.

Subsequently, I scaplio Segli suck the bag, pressing the scallops to keep them in a single layer.

A sealed scallops with sea scallops with a piece of butter.

Now, place the bag in the preheated water bath and use a weight to keep the bag immersed. So Sous saw the scallops for 30 minutes.

Then, remove them from the water bath, remove the scallops from the bag and dry. We want them as dry as possible before burning them. In the meantime, preheat a cast iron pan over medium-high heat until it is just starting to smoke.

Now, add 2 tablespoons of butter and garlic and turbine to cover, allowing the butter to become hazelnut and fragrant. Continue to cook until the butter is slightly brown. Then, add the scallops and give them a quick scald for 60-90 seconds for a golden brown crust.

Sous saw scallops that are burned in a large pan.

Finally, turn the scallops and remove the pan from the heat. Then, add the remaining butter and the sliced garlic in the hot pan. Sprinkle in parsley. Then, place the scallops in the melted butter while the funds burned in the hot pan.

Transfer the scallops to a serving plate immediately and season the brown butter sauce on top. Finally, sprinkle with freshly ground black pepper, salt and chopped parsley and serve.

The scallops are burned in a pan on the stove.

Tips for recipes of carnivorous experts as a girl

Set the timer on the Sous machine saw on the correct cooking time. We don’t want to cook the scallops too much, or they can become difficult and lose flavor.
If the butter burns when preheated the pan, you will have to start all over again in a clean pan.
Sprinkle some lemon zest or Parmesan at the top for a little more flavor.

What to serve with Sous Vide Call

These delicious scallops would combine very well to some Roasted asparagus AND Domino potatoes For a tasty gourmet meal. Or get really imagination and serve it Roast vegetarian risotto OR Spinach cream.

Matching wine

If you are a wine drinker, we advise you to combine your scallops with a white wine like Chardonnay or Pinot Grigio.

Golden brown scallop plate on a wooden table.

Other fish recipes

With this simple cooking method, you can prepare delicious scallops at home. The Sous method saw allows you to obtain perfectly cooked scallop without conjectures.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

This Sous scallop recipe produces incredibly tender and buttery scam. Solving in a tank to be made with brown garlic butter at the end gives them a wonderfully caramelized outside with a silky sublime interior.

Cooking methodsPrevent the screen from going to sleep

Sous saw the scallops

Prepare the Sous machine saw for a 120 -degree water bath F
Remove the scallops from the package and dry them with paper towels.
Arrange the scallops in a vacuum gasket bag with a spoonful of butter.
Seal the vacuum of the bag, pressing the scallops to keep them in a layer.
Put the bag in the preheated water bath and use a weight to keep the bag immersed.
Sous saw the scallops for 30 minutes.

Sear the scallops

Remove from the water bath and then remove the scallops from the bag and dry them.
Preheat a pan over medium-high heat until it starts smoking.
Add 2 tablespoons of butter and garlic and turbine to cover, allowing the butter to become hazel and fragrant.*
Add the scallops and burn for 60-90 seconds for a golden crust.
Capola the scallops, remove the pan from the heat,
Add the remaining butter and sliced garlic in the hot pan.
Sprinkle in parsley.
Enough the scallops in the melted butter while the funds burned in the hot pan

Serve

Transfer the scallops to a serving plate immediately and season the garlic butter above.
Sprinkle with freshly ground black pepper, salt and chopped parsley and serve.

* If the butter burns, you will have to start all over again in a clean pan.

Set the timer on the Sous machine saw on the correct cooking time. We don’t want to cook the scallops too much, or they can become difficult and lose flavor.
Sprinkle some lemon zest or Parmesan at the top for a little more flavor.

Course: Main plan

Kitchen: French

Frequent questions about the recipe

Should scallops be immersed before cooking?

It is not needed! Just dry them and add them to the vacuum bag.

Can you Sous Vide Video Scallops Frozen?

You can use frozen scrolls as long as they break the completely completely. We do not advise you to add frozen scroll to the Sous Vide machine. Yes, you can cook from Frozen, but we find the extra humidity in the bag changes the finished consistency.

What should the internal temperature for scallops?

The internal temperature should be 125-130 degrees F with an instant reading thermometer.