There’s something incredibly satisfying about making scallops at home and having them turn out just as good as a nice dinner out. Scallops can be tricky, though — one extra minute on the pan and they go from buttery soft to rubbery. That’s why I love making them sous vide. It takes away the guesswork, and the result is beautifully tender scallops with a golden sear and a creamy Cajun sauce that tastes rich without being heavy.
Why This Recipe Is Worth Making
I still remember the first time I tried cooking scallops on the stovetop — they went from raw to overcooked faster than I could blink. After that, sous vide felt like a gift. With this method, the scallops stay juicy inside and develop that gorgeous crust outside with just a quick sear.
This Cajun cream sauce has a little warmth and a lot of flavor. I use coconut milk to keep it dairy-free, which makes the sauce rich without feeling too heavy. This recipe fits right in for date nights, weekend dinners, or even when I want to impress guests without stressing over timing.
Once you get the hang of sous vide, you’ll find yourself using it for so much more — steaks, ham, vegetables, even corn on the cob. It’s one of those techniques that quietly becomes part of your regular cooking routine.
How Sous Vide Works
Sous vide is simple at heart. Food gets sealed in a bag, then gently cooked in a water bath at a set temperature. This means the food can’t overcook, giving you a lot of control.
For scallops, I like to keep the temperature at 122°F (50°C). It’s warm enough to cook them through but still keeps that soft, delicate texture. You can use a sous vide precision cooker or even a simple pot with a thermometer if you’re patient.
The water displacement method is a handy trick if you don’t have a vacuum sealer. Slowly lower the open bag with the scallops into the water, and the air will push out on its own. Then seal the bag, and it’s ready to cook.
Ingredients You’ll Need
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Scallops: I use jumbo sea scallops. Fresh or frozen both work well.
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Coconut Milk: Full-fat gives the sauce its silky texture.
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Ghee: Ideal for searing and adds a nutty flavor. Butter works too.
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Mustard: A mix of Dijon and grainy mustard adds depth and texture.
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Garlic: Always fresh — it brings the sauce to life.
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Lemon: A squeeze at the end brightens everything.
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Parsley: A simple garnish that adds freshness.
I’ve tried making this sauce with cream too, but coconut milk gives a nice, smooth finish without being too rich.
Step-by-Step Method
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Prep the scallops: Pat them dry well. Season with salt, pepper, and olive oil. Moisture is the enemy of a good sear.
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Bag and cook: Place them in a single layer in a Ziploc bag. Submerge the bag in a 122°F (50°C) water bath for 30 minutes.
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Ice bath: Transfer the cooked scallops to an ice bath for 10 minutes. This stops the cooking and keeps them tender.
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Dry again: Lay the scallops on a tray and pat dry once more.
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Sear: Heat a cast-iron skillet until it’s very hot. Sear scallops for 1 minute on each side to get that golden crust.
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Make the sauce: In the same pan, cook garlic for a minute, then add coconut milk, mustard, lemon juice, and Cajun seasoning. Simmer until the sauce thickens.
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Finish: Spoon the sauce over the scallops and serve warm.
A cast-iron skillet works beautifully for the sear. It holds heat evenly and gives that restaurant-style crust without fuss.
Easy Ingredient Swaps
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Scallops: Shrimp or white fish work beautifully with this sauce.
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Ghee: Butter is a great swap if you prefer a richer flavor.
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Sauce: A lemon-butter pan sauce gives a classic feel, while ginger-soy brings a bright, savory touch.
I’ve even made a version with spicy mango glaze during summer, and it was a hit at a backyard dinner.
Helpful Equipment
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Sous vide precision cooker
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Ziploc bags or vacuum bags
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Cast-iron skillet
Nothing too fancy here. Most of this you probably already have in your kitchen.
Using Frozen Scallops
If you’re starting with frozen scallops, just add 15 more minutes to the sous vide time. I’ve done this on busy weeknights when I forgot to defrost anything, and it works perfectly.
Tips That Make a Difference
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Dry the scallops properly: This is the step that decides whether you get a deep golden crust or a pale sear. I always keep paper towels handy.
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Single layer in the bag: It ensures even cooking. Overlapping scallops cook unevenly.
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Ziploc bag trick: No need for expensive equipment. Just use the water displacement method.
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Ice bath: This small step keeps the texture perfect and gives you more control over timing if you’re cooking ahead.
Over time, these little habits turn into your rhythm in the kitchen, and that’s when cooking feels natural.
FAQs
What’s the best time and temperature for sous vide scallops?
122°F (50°C) for 30 minutes gives the best tender, juicy result.
Can I use frozen scallops directly?
Yes. Just increase the cooking time to 45 minutes.
What can I serve with these scallops?
I love pairing them with garlicky mashed potatoes or grilled asparagus. They also work beautifully with a light pasta or creamy polenta.
Is sous vide really good for scallops?
Absolutely. It takes the guesswork out of cooking and gives you perfect results every time.
Sous Vide Scallops with Cajun Cream Sauce
These sous vide scallops are beautifully tender, perfectly cooked, and finished with a golden sear.
Ingredients
- 1 pound scallops
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon ghee
- 1 garlic clove, chopped
- 1 cup coconut milk
- 2 teaspoons Cajun seasoning
- 1 tablespoon Dijon mustard
- 2 teaspoons grainy mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Fill a large pot or container with water, set up the sous vide cooker, and bring the temperature to 122°F (50°C). Prep the scallops by removing the tough side muscles. Season them lightly with salt, pepper, and olive oil. Arrange the scallops in a single layer inside a Ziploc bag and seal using the water displacement method or a vacuum sealer.
- Lower the sealed bag into the preheated water bath and cook for 30 minutes. Once done, place the bag into an ice bath to cool the scallops for about 10 minutes. Pat them dry thoroughly with paper towels.
- Heat a cast-iron skillet over high heat and melt the ghee. Sear the scallops for about a minute on each side, just until golden brown. Transfer them to a plate and keep warm.
- Using the same skillet, add the chopped garlic and cook for about a minute until fragrant. Stir in the coconut milk, Cajun seasoning, both mustards, and lemon juice. Bring it to a gentle boil, then reduce the heat to low and let it simmer for a couple of minutes until the sauce thickens slightly.
- Spoon the creamy Cajun sauce over the scallops and sprinkle with freshly chopped parsley. Serve immediately.
Notes
- If starting with frozen scallops, simply increase the sous vide cooking time to 45 minutes. Always pat scallops dry before searing to achieve that beautiful golden crust. For the water displacement technique, lower the bag slowly into the hot water, letting the water push out the air before sealing it completely.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 303Total Fat 20gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 5gCholesterol 55mgSodium 1511mgCarbohydrates 9gFiber 1gSugar 0gProtein 25g
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
I make these sous vide scallops with Cajun cream sauce often for special dinners at home. It’s the kind of dish that feels restaurant-level but is actually simple once you know the steps. The gentle cooking keeps the scallops soft and juicy, and the sauce brings everything together with a kick of flavor.
Once you try this method, you’ll probably never go back to pan-searing scallops from raw again. It’s a quiet kitchen win that makes cooking feel a little easier and a lot more rewarding.
