Sous Vide Scallops
Ingredients for 4
12 large sea scallops (about 1 pound), side muscle removed
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Set the Anova Sous Vide Precision Cooker to 123ºF (51ºC).
Season the scallops with salt and pepper. Place in a large zipper lock or vacuum seal bag with olive oil. Make sure to keep the scallops in one single layer. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Remove the scallops from the bag and pat very dry with paper towels.
Melt butter in a large nonstick skillet over medium-high heat. When the butter stops foaming, add the scallops and sear until golden brown on both sides, about 40 seconds total. Transfer to a plate and serve.