Sous Vide Scallops: The Perfect Way to Cook Them – Seaco Online
Left Continue shopping
Your Order

You have no items in your cart

You might like
Promotion
Read more
Seaco-online.com completes revamp of our website to bring you a better seafood buying experience!

Sous Vide Scallops: The Perfect Way to Cook Them

If you're a seafood lover, then you know that scallops are one of the most delicious and versatile seafood options out there. They're a popular choice for dinner parties, special occasions, and romantic dinners.

One way to take your scallops to the next level is to cook them sous vide.

Sous vide is a cooking technique that involves vacuum-sealing food in a plastic bag and cooking it in a precisely controlled water bath. This method allows you to cook your food to the perfect temperature without overcooking or undercooking it.

When it comes to scallops, sous vide is the perfect cooking method because it allows you to cook them to the perfect temperature without overcooking them and turning them rubbery.

Preparing Your Scallops for Sous Vide

Before you start cooking your scallops sous vide, you need to prepare them properly.

Start by removing the side muscle from each scallop, which is the small, tough piece of tissue that's attached to the side of the scallop.

Then, season the scallops with salt and pepper and vacuum-seal them in a plastic bag. You can also add herbs, spices, or aromatics to the bag to infuse more flavor into the scallops.

Cooking and Serving

Once your scallops are vacuum-sealed, it's time to cook them sous vide.

Set your precision cooker to the desired temperature, usually around 123°F (51°C), and submerge the bag of scallops in the water bath.

Cook the scallops for about 30 minutes, or until they reach the desired temperature.

When they're done, remove them from the bag and pat them dry with a paper towel.

You can serve your scallops with a simple lemon butter sauce or any other sauce of your choice.

Key Takeaways

  • Sous vide is a cooking technique that allows you to cook your scallops to the perfect temperature without overcooking them.
  • Before cooking your scallops sous vide, remove the side muscle and season them with salt and pepper.
  • Cook your scallops in a precision cooker at around 123°F (51°C) for about 30 minutes, then pat them dry and serve with your favorite sauce.

Preparing Your Scallops for Sous Vide

Scallops being seasoned and vacuum-sealed in a clear bag before immersion in a water bath for sous vide cooking

Before cooking your scallops sous vide, you need to ensure that they are prepped correctly. This involves selecting the best scallops, thawing frozen scallops, seasoning, and vacuum-sealing them.

Selecting the Best Scallops

When selecting scallops, it's important to choose fresh, high-quality scallops. They should have a sweet, briny scent and a firm texture. Avoid scallops that smell fishy or have a slimy texture.

Thawing Frozen Scallops

If you're using frozen scallops, you'll need to thaw them before cooking.

The best way to do this is to place them in the fridge overnight. If you're short on time, you can also thaw them in a bowl of cold water.

Never thaw scallops in warm water or at room temperature, as this can cause them to spoil.

Seasoning and Vacuum-Sealing

Once your scallops are thawed, it's time to season them.

Lightly season them with salt and pepper, or your favourite seasoning blend. Be careful not to over-season, as the scallops have a delicate flavour.

Next, it's time to vacuum-seal your scallops.

Place them in a single layer in a vacuum-seal bag, making sure to leave enough room at the top for the vacuum-sealer to work properly. Seal the bag according to your vacuum-sealer's instructions.

Cooking and Serving

Sous vide scallops cooking in a water bath, served with a drizzle of butter and a sprinkle of fresh herbs on a white plate

Sous Vide Water Bath Setup

To cook sous vide scallops, you will need to set up a water bath using your sous vide machine.

Fill a large pot or container with water and set the temperature to 52°C/125°F. Make sure there is enough water to completely submerge the scallops in the bag.

Cook Time and Temperature

Once the water has reached the desired temperature, season the scallops with salt and pepper and place them in a sous vide bag with a tablespoon of butter and some garlic.

Seal the bag and place it in the water bath for 30 minutes. This is the sweet spot for juicy and tender scallops.

Finishing with a Perfect Sear

After the scallops have finished cooking in the sous vide, remove them from the bag and pat them dry with a paper towel.

Heat a skillet over high heat and add a tablespoon of oil.

When the oil is hot, add the scallops and sear them for 30 seconds on each side until they are golden brown.

Plating and Garnishing

To serve the scallops, place them on a plate and drizzle with lemon butter sauce. Garnish with fresh parsley or chives for a pop of colour.

Sous vide scallops can be served as a main course or as an appetizer.

Frequently Asked Questions

Sous vide scallops arranged on a white plate with a garnish of fresh herbs, surrounded by a soft, warm glow

How long should I sous vide frozen scallops for?

If you're using frozen scallops, it's best to thaw them first before cooking.

Once thawed, you can follow the same instructions as fresh scallops. Generally, sous vide scallops take between 30-60 minutes to cook, depending on the temperature and the thickness of the scallops.

What's the best recipe for sous vide scallops with pasta?

There are many great recipes out there for sous vide scallops with pasta.

One popular recipe is this Lemon Garlic Scallop Pasta from Delish. It's a simple and delicious recipe that's perfect for a quick weeknight meal.

At what temperature are scallops considered pasteurised?

Scallops are considered pasteurised at a temperature of 131°F/55°C for at least 2.5 hours. This temperature and time combination ensures that any harmful bacteria in the scallops are eliminated.

Why is it important to rinse scallops before cooking?

Rinsing scallops before cooking is important to remove any sand or grit that may be on the surface of the scallops. This will ensure that your scallops have a clean and fresh taste.

Can you recommend a Serious Eats recipe for sous vide scallops?

Sure! This Sous Vide Scallops with Brown Butter and Lemon recipe from Serious Eats is a great option. The brown butter and lemon sauce adds a delicious flavour to the scallops.

What are some tips for getting a good sear on sous vide scallops?

To get a good sear on your sous vide scallops, make sure they are completely dry before searing.

Use a hot pan and a high smoke point oil, such as canola or grapeseed oil.

Sear the scallops for about 30 seconds on each side, or until they are golden brown.