Scallops, when cooked well, are delicious seafood treat that’s hard to beat. Many people are too intimidated to cook scallops at home and with good reason, overcooked scallops are rubbery inedible messes. Using Suvie and the sous vide cooking method ensures perfectly cooked scallops every time Follow this simple guide to prepare delicious scallops every time.
Temperature and cooking times for scallops
| Temperature | Time | Result |
| 125°F* | 30 minutes | Very soft and tender |
| 130°F | 30 minutes | Tender yet slightly firm |
| 135°F | 30 minutes | Firm |
Scallops do not need to be cooked for long periods of time, in fact in order to preserve their flavor we recommend removing the scallops from the water bath after 30 minutes of cooking.
Follow this link to find out more information about Suvie cooking times and temperatures.
Ingredients
- Scallops
- Salt
- Pepper
- Olive oil
- Butter
Equipment
- Suvie or an immersion circulator
- A large pot (if using an immersion circulator)
- Freezer safe sealable plastic bags
Directions
Lightly season the scallops on both sides with salt and pepper, place in a sealable freezer bag (remove air from the bag using the water displacement method). In order to cook evenly, it’s important that the scallops are kept in a single layer in the bag and not bunched up.
Add 1 tbsp of olive oil and seal the bag.
If you’re using an immersion circulator, pre-heat your water bath to the desired temperature.
If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings:
Suvie Cook Settings
Bottom Zone: Sous Vide at 125-135°F for 30 minutes (based on desired doneness)
Top Zone: Sous Vide at 125-135°F for 30 minutes (based on desired doneness)
Once the cook is finished, remove the scallops from the water bath or pan.
Fill a large pot with water and ice and place the bag in the water for at least 15 minutes.
Remove the scallops from the bag and pat dry with a paper towel. The dryer the surface of the scallops, the better they will sear.
Finishing
Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Once the pan is hot and the butter has melted place the scallops in the pan. Cook on one side for about 30 seconds.
Flip and cook the other side for another 3 seconds. Remove from pan.
Serve immediately and enjoy!
Recipes to try
Seared Scallops with Lemon Butter Sauce
FAQs
Should I add oil during the sous vide process?
You don’t have to, but we strongly recommend it. Unlike steak or chicken, shellfish benefits from a little bit of fat during the sous vide process.
30 minutes seems very short?
Shellfish cooks a lot quicker than other proteins and does not require the long cooking time of other meats. Furthermore, scallops will begin to lose flavor if they are kept cooking for too long.
Can I skip the ice-bath step?
Absolutely, the ice-bath step is not strictly necessary however it does have its benefits. Scallops can become rubbery and unpleasant if cooked at certain heats for too long. Cooling the scallops before searing them prevents this.
Where can I get vacuum sealed proteins?
If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.
