Sous Vide Scallops with Lemon Herb Salsa Verde
A twenty-something Saint Petersburg, Florida resident with a passion for cooking with Anova, learning, creating and living, period. It is my goal to shed light on the affection I have for time spent in the kitchen and to share my recipes and daily eats.
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Ingredients for 2
8 Sea Scallops, side muscle removed
Pink Himalayan Salt and Pepper
1 Tbsp Olive Oil
1 Tbsp Ghee or butter
1/4 Cup of Fresh Cilantro, Parsley, Chives and Basil, roughly chopped
Juice from 1/2 Lemon
1/4 Cup Olive Oil
1 Small Shallot, minced
1 Garlic Clove, minced
Pink Himalayan Salt and Pepper, to taste
Set Anova Sous Vide Precision Cooker to 123.8°F / 51°C
Season your scallops on both sides with salt and pepper and place in a ziplock bag in a single layer and pour in 1 tbsp olive oil.
Place the Scallops into your water bath using the water immersion method.
Sous vide for 30 minutes.
Heat a cast iron skillet over high heat and add the Ghee/butter
Prepare your Salsa Verde. Add your chopped herbs into a bowl with the shallot, garlic and lemon juice and stir to combine. Let sit for 5 minutes to meld and then mix in the 1/4 cup olive oil and set aside.
When the timer goes off, remove scallops from the water bath and take them from the bag and carefully place them on a plate and pat dry.
When the Ghee is melted, Add the Scallops, one at a time and cook for 45 seconds on each side.
Serve with salsa verde and enjoy!