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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Mmm, Scallops! Sea Scallops are, yet, another dish which is 100% better when cooked via Sous Vide. Perfectly tender on the inside with a slight crisp sear on the outside. I swear, you could cut these with the simple touch of your finger. 123.8 degree F bath for 30 minutes with a brief 45 second sear on each side in the Cast Iron Skillet is all it takes to reach sheer Scallop Bliss.
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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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 123.8°F / 51°C

  • Step 2

    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.

  • Step 3

    Place the Scallops into your water bath using the water immersion method.

  • Step 4

    Sous vide for 30 minutes.

    • Finishing Steps

    • Step 0

      Heat a cast iron skillet over high heat and add the Ghee/butter

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      When the Ghee is melted, Add the Scallops, one at a time and cook for 45 seconds on each side.

    • Step 4

      Serve with salsa verde and enjoy!

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123.8 F / 51 C Recipe Temp
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