Sous Vide Sea Scallops with Cannellini Bean-Artichoke Ragout


Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...

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It’s hard to beat the ease of all-in-one dishes, especially ones that taste as though you slaved far more over them than you actually did. Take this flavorful dish as an example. The scallops cook in one bag; the cannellini bean-artichoke ragout in the other. Both are ready at the same time, too, in all of 30 minutes. Big sea scallops make this dish indulgent. Canned beans, jarred sun-dried tomatoes, and frozen or canned artichoke hearts make it a cinch to put together. Cooking scallops gently with a precision cooker leaves them plump, with a very silky texture. As a result, you never have to worry about overcooking these beauties and rendering them tough and dry. Just vacuum-seal everything in bags, and place in the pot of water with the Anova. Put your feet up and pour yourself a nice glass of white wine. By the time you take that last sip, dinner is ready. How perfect is that?
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 12 ounces sea scallops, side muscle removed and patted dry

  • 6 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper

  • 1 (14-ounce) can cannellini beans, drained and rinsed

  • 4 artichoke hearts, canned or thawed from frozen, sliced in half

  • 1/4 cup chopped oil-packed sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1/2 teaspoon chopped fresh rosemary


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 129.2ºF (54ºC).

  • Step 2

    Place scallops, 1 tablespoon olive oil, and a pinch of salt in a single layer 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.

  • Step 3

    Combine the cannellini beans, artichoke hearts, sun-dried tomatoes, garlic, rosemary, and 2 tablespoons olive oil in a second large zipper lock or vacuum seal bag. Season to taste with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 4

    Place both bags in the water bath and set the timer for 30 minutes.

    • Finishing Steps on the Stovetop

    • Step 0

      When the timer goes off, remove the bags from the water bath. Set the bean-artichoke ragout aside and keep warm. Remove the scallops from their bag and pat dry.

    • Step 1

      Heat 2 tablespoons olive oil in a saute pan over medium-high heat. When the oil is shimmering, add the scallops. Sear until golden brown, about 2 to 3 minutes. Flip scallops and cook for 30 seconds. Remove from the pan.

    • Step 2

      Divide the bean-artichoke ragout between two shallow bowls. Discard the garlic clove. Arrange the sea scallops on top of the bean ragout. Drizzle with the remaining tablespoon olive oil and finish with a sprinkle of sea salt. Serve.

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129.2 F / 54 C Recipe Temp
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