Scallops are a fantastic date night meal: they’re light, they’re tasty and surprisingly easy to cook in Suvie! Many people are intimidated by seafood because when it’s overcooked, it’s basically inedible. Luckily, there’s no need for fear with Suvie as our sous vide technology ensures perfectly cooked scallops every time. A tasty, lemon-garlic-butter sauce over tossed with linguine is all you need to complete this dish. While we don’t call for a vegetable in this recipe, feel free to throw one in the vegetable zone.
Seared Scallops with Lemon Butter Sauce
- 1 lb scallops
- 10 oz linguine
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- ¼ cup white wine
- Freshly grated parmesan, for garnish
- Chopped fresh parsley, for garnish
- Baguette for sopping up extra sauce (optional)
Season scallops on all sides with salt and pepper. Sprinkle 1 tbsp olive oil over them, then vacuum seal (here’s our DIY vacuum sealing guide). Place in Suvie pan and fill with enough water to cover the bag. Place in upper right zone of Suvie.
Break linguine in half and place in starch pan.
Load into starch zone. Fill reservoir with water, enter cook settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 122 degrees, 30 minutes
Vegetable: 0 minutes
Starch: 10 minutes
Just before the cook finishes, prepare the sauce. Add 3 tbsp butter to a skillet over medium heat. Once melted add the garlic cloves, red pepper flakes, and 1 tsp salt. Saute for 1 minute or until fragrant. Add the lemon juice and white wine. Simmer for 2-3 more minutes.
After the cook remove pans from Suvie. Immediately toss pasta with sauce in a large bowl. Drain water from scallops and pat them dry.
Wipe out the skillet and melt the remaining tbsp of butter in it. Sear the scallops on high until browned, approximately 30 seconds a side. To serve, divide the pasta between plates, top with scallops, then sprinkle parmesan and parsley to garnish.