Sous Vide Scallops with Peas and Pasta

Scallops need little intervention to taste amazing, but they can easily be overcooked due to their delicate nature. Sous viding and then quickly searing the scallops ensures that they come out perfectly every time. Be sure to let the pan get nice and hot before adding the scallops – they should sizzle loudly as soon as you add them to the pan. In this recipe we pair our scallops with linguine and peas for an easy and delicious meal.

Sous Vide Scallops with Peas and Pasta

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 2 hours
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  • 12 oz dry scallops
  • 2 tsp vegetable oil
  • 4 oz pappardelle or linguine nests
  • ½ cup peas
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice 


1) Pat scallops dry and season lightly with salt. Transfer to a vacuum bag and seal. Place scallops in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place pappardelle nests in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Multi-Zone Settings

Protein: 125°F for 30 minutes 

Vegetable: 0 minutes

Starch: 6 minutes

2) After the cook, remove scallops from packaging and pat dry thoroughly. Heat vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the scallops and sear 30 seconds per side or until golden brown. Remove from skillets and set aside.

3) Add peas, pappardelle, and butter to empty skillet, stirring to coat pasta in butter. Cook for 1 minute and then remove from heat. Stir in lemon juice and season to taste with salt and pepper. Divide pasta and peas between plates, top with scallops, and serve. 


Nutritional Information per serving (2 servings per recipe): Calories 490, Total Fat 18g, Total Carbohydrates 51g, Total Sodium 700mg, Total Protein 29g.

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