Delicate and briny, scallops are a delicacy that are tough to beat. Because they are so delicate, however, they’re easy to overcook. Follow our steps to get perfect scallops every time.
How To Sous Vide Scallops in Suvie
Like shrimp, scallops don’t need long to cook, and that’s true for sous vide cooking as well as other methods. We recommend sou viding scallops for 30 to 60 minutes for the best results. If you plan to broil or sear your scallops after sous viding, we recommend cooking at 125°F. If you plan to serve your scallops immediately after sous viding, we recommend cooking it at 130°F. Note that selecting a time and temperature for the bottom zone will automatically apply the same settings to the top zone. Suvie does not allow for different times and temperatures when sous viding.
1) Vacuum seal your scallops, place in a Suvie pan, and cover completely with water.
2) Select “Sous Vide” on the display screen.
3) The best temperature to sous vide scallops is between 125°F and 135°F for 30 to 45 minutes. Select the time and temperature, keeping in mind that if you plan to broil or sear your shrimp after sous viding, you may want to select a lower temperature.
4) Input settings, and cook now or schedule. If cooking from frozen, be sure to select “Yes” when asked if cooking from frozen.
| Temperature | Time | Result |
| 125°F | 30- 45 minutes | Very soft and tender |
| 130°F | 30- 45 minutes | Tender yet slightly firm |
| 135°F | 30- 45 minutes | Firm |
5) After cooking, pour off water from pans, and gently remove fish from vacuum packaging.
How to Roast or Broil Scallops in Suvie
Prefer to cook your scallops quickly? In addition to sous viding your scallops, you can also roast or broil them. For the best results we recommend cooking scallops on a greased Suvie roasting rack set inside a Suvie pan. We recommend the following settings:
– roast scallops at 400°F for 10 minutes
– broil scallops for 8 minutes, flipping halfway through cooking.
At last, a recipe for perfectly cooked scallops 😋 👍