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How to Sous Vide Scallops

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

TemperatureTimeResult
125°F*30 minutesVery soft and tender
130°F30 minutesTender yet slightly firm
135°F30 minutesFirm
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

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:

My Cook > Multi-Zone Settings

Protein: 125-135 degrees, 30 minutes (or follow our Protein Cooking Guide)

Vegetable: 0 minutes

Starch: 0 minutes

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.

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