There’s something incredibly satisfying about cooking scallops at home and having them turn out just as tender and buttery as the ones from a nice restaurant. I used to be nervous about overcooking scallops — it doesn’t take much to turn them from tender and delicate to rubbery and disappointing. But once I started cooking them sous vide, everything changed. The texture became consistently perfect, and the stress of guessing when they were “just right” disappeared.
I still remember the first time I made this for a small dinner with friends. We were all standing around the kitchen counter, watching the scallops get their golden crust in the pan after their gentle bath. The smell of butter and lemon filled the kitchen, and before the plates even hit the table, someone said, “This smells like a fancy dinner.” That’s the magic of this recipe — restaurant quality without the restaurant price tag.
Why This Recipe Always Works
Cooking scallops sous vide takes the guesswork out of the equation. They’re cooked low and slow in a water bath at a precise temperature, which means they stay silky and tender all the way through. When they come out, a quick sear in butter is all it takes to build that caramelized crust that makes scallops so irresistible.
I love pairing them with lemon butter because the freshness of the citrus cuts through the richness of the scallops beautifully. It’s one of those combinations that just feels right. The sauce itself takes only a few minutes, so it’s the kind of dinner that looks like you’ve put in serious effort but secretly feels effortless.
What You’ll Need
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Scallops: Fresh sea scallops are best, but frozen work well too — just add a little extra cook time.
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Butter: For searing and making the sauce.
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Garlic: Adds warmth and depth to the lemon butter sauce.
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Lemon: Fresh juice and zest give a bright, clean flavor.
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Salt & Pepper: To season the scallops.
I like to buy large sea scallops with a firm, glossy surface. If I’m using frozen ones, I thaw them overnight in the fridge and pat them completely dry before cooking. This small step makes a big difference when searing later.
How I Make It Step by Step
1. Set Up the Sous Vide
I fill a pot with water, clip the immersion circulator to the side, and set the temperature to 122°F. While the water heats, I season the scallops with salt and pepper.
2. Bag the Scallops
I place the scallops in a single layer in a vacuum-seal bag or zip-top bag, remove the air, and seal it tightly. The key is making sure no water sneaks in during the bath.
3. Cook Gently
The scallops cook for 30 minutes in the water bath. If I’m starting from frozen, I just add 15 extra minutes. It’s slow, but the result is perfectly cooked scallops every single time.
4. Chill Before Searing
Once the time is up, I place the bag in an ice bath for about 10 minutes. This step keeps the scallops from overcooking during searing and helps form a better crust.
5. Sear for Flavor
I heat butter in a hot skillet and give the scallops about 1 minute per side. They should get that beautiful golden crust but stay tender inside.
How I Make the Lemon Butter Sauce
While the scallops are chilling, I melt butter in a small pan and sauté minced garlic until it’s lightly golden. Then I add fresh lemon zest and juice with a pinch of salt, letting it simmer for a couple of minutes.
I don’t overcomplicate this sauce — just butter, garlic, and lemon — but that’s exactly what lets the scallops shine.
Tips I’ve Picked Up Over the Years
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Ice bath makes a difference: It gives you control when searing and keeps the scallops from overcooking.
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Dry scallops = better crust: Moisture is the enemy of a good sear. I always pat them dry thoroughly.
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Use fresh lemon: Bottled juice doesn’t give that clean, bright flavor.
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Work quickly when searing: High heat, short time — that’s the sweet spot.
Serving Suggestions
Scallops are surprisingly versatile. I often serve them on a bed of creamy mashed potatoes or simple buttered rice. A crisp green vegetable like sautéed broccolini or asparagus pairs beautifully with their richness.
If I’m making a full dinner spread, I love serving them alongside a simple salad and some crusty bread to mop up every bit of the lemon butter sauce. For something more indulgent, pairing them with a grilled steak makes a great surf and turf.
Make Ahead Tips
Sous vide is brilliant for prepping ahead. I often cook the scallops earlier in the day, chill them in the fridge, and then quickly sear them just before serving. The sauce can also be made ahead and gently reheated. This makes it an excellent option for hosting without rushing around at the last minute.
Storage
Cooked scallops are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I reheat them gently, either in a low pan or briefly in the sous vide bath, just enough to warm them through without overcooking.
FAQs
Can I use frozen scallops?
Yes. Just cook them sous vide for 45 minutes instead of 30.
Do I need to vacuum seal the bag?
A vacuum sealer gives the best results, but a zip-top bag with the water displacement method works well too.
Why use an ice bath after sous vide?
It stops the cooking process and helps the scallops stay tender while giving you more control during searing.
Can I make the sauce ahead of time?
Yes. Lemon butter sauce reheats well. Just warm it gently on the stove before serving.
What temperature should I sous vide scallops at?
122°F gives me a silky, tender texture. If you prefer them slightly firmer, you can go a few degrees higher.
Sous Vide Scallops with Lemon Butter Sauce
This elegant scallop dish is proof that restaurant-quality meals can be made right at home.
Ingredients
- 1 pound sea scallops
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon salt (plus more to taste)
Instructions
- Fill a large pot or sous vide container with water and attach your immersion circulator. Set the temperature to 122°F and allow the water to heat up fully.
- Meanwhile, season the scallops with salt and black pepper. Arrange them in a single layer inside a vacuum-seal or sturdy zip-top bag. If using a vacuum sealer, seal tightly. For a zip-top bag, slowly lower it into the water to push out the air, then seal. Clip the bag to the side of the container to keep it fully submerged.
- Cook the scallops in the water bath for 30 minutes. Once done, transfer the bag to an ice bath and let them chill for about 10 minutes. Remove the scallops from the bag and gently pat them dry with paper towels—this helps get that beautiful golden crust later.
- Heat a nonstick skillet over high heat and melt the butter. Sear the scallops for about 1 minute per side, just until they develop a rich, caramelized crust. Remove from the skillet and set aside.
Lemon Butter Sauce
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until lightly golden and fragrant. Stir in the lemon zest, lemon juice, and salt. Let the sauce simmer for a minute or two, just enough to blend the flavors. Taste and adjust seasoning if needed.
- Drizzle the warm lemon butter sauce over the seared scallops and serve immediately.
Notes
- If starting with frozen scallops, add 15 minutes to the sous vide cooking time.
- Chilling in an ice bath before searing helps achieve a perfect crust without overcooking.
- Prepare the lemon butter sauce while the scallops are in the ice bath to save time.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 463Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 154mgSodium 2622mgCarbohydrates 14gFiber 0gSugar 0gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These sous vide scallops with lemon butter are one of those dishes that look fancy but are surprisingly easy to pull off. The sous vide method makes them foolproof, and the sauce brings everything together with brightness and richness.
I love making this for special dinners, but it’s just as enjoyable on a quiet evening when I want something a little extra. One bite of those buttery scallops with a squeeze of fresh lemon, and it always feels like a treat.
