Sous Vide Bay Scallop Scampi

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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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Because they’re so small, bay scallops are easy to overcook using traditional methods. With the Anova Sous Vide Precision Cooker, you get moist, perfectly-cooked bay scallops every time. These are prepared like a shrimp scampi, with butter, garlic and more.
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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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 125°F (51°C).

  • 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.

    • Finishing Steps

    • 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.

    • 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.

    • 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.

    • Step 3

      Top scallops with breadcrumbs and serve.

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125 F / 51.7 C Recipe Temp
Recipe Time
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