Sous Vide Bay Scallop Scampi
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 4
1 pound bay scallops
4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon crushed red pepper
3 tablespoons panko bread crumbs, toasted
Salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
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Step 2
Place the scallops in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place 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 dry. Place in a shallow baking dish. Discard any cooking liquid.
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Step 1
Melt the butter in a large skillet or saucepan over medium heat. When just beginning to brown, add the garlic and cook for 1 minute.
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Step 2
Remove from the heat and add the lemon juice, parsley, and red pepper. Season with salt and pepper and pour over the scallops.
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Step 3
Top scallops with breadcrumbs and serve.