Sous Vide Scallops
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Precision® Cooker Accessories
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Ingredients for 4
12 large sea scallops (about 1 pound), side muscle removed
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 123ºF (51ºC).
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Step 2
Season the scallops with salt and pepper. Place in a large zipper lock or vacuum seal bag with olive oil. Make sure to keep the scallops in one single layer. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and pat very dry with paper towels.
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Step 1
Melt butter in a large nonstick skillet over medium-high heat. When the butter stops foaming, add the scallops and sear until golden brown on both sides, about 40 seconds total. Transfer to a plate and serve.