Sous Vide Bay Scallop Scampi

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.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 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

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

1. 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.
2. 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.
3. Remove from the heat and add the lemon juice, parsley, and red pepper. Season with salt and pepper and pour over the scallops.
4. Top scallops with breadcrumbs and serve.