Ingredients

The following ingredients have 2 Servings
  • 1 pound sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter
  • 3 tablespoons unsalted butter
  • 2 garlic cloves (minced)
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

Instruction

  • 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).