Sous Vide Scallops

  • Rate This
Recipe for Sous Vide Scallops
Read More

Shop Anova


Pro-level cooking techniques made simple.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 123ºF (51ºC).

  • Step 2

    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.

  • Step 3

    Place the bag 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 very dry with paper towels.

    • Step 1

      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.

Latest Comments

123.8 F / 51 C Recipe Temp
Recipe Time
Prep Time