Sous Vide Scallops with Garlic and Lemon Butter

Ingredients

• sea scallops (6 )
• salt (0 )
• ground black pepper (0 )
• olive oil (0.5 tablespoon)
• garlic (1 teaspoon)
• dry white wine (0.25 cup)
• lemon juice (2 tablespoons)
• dried parsley (0.5 teaspoon)
• Cajun seasoning (1 pinch)
• butter (2 tablespoons)
• finely chopped green onion tops (1 tablespoon)

Instructions

1. Fill a medium pot with warm water and preheat sous vide to 123 degrees F (51 degrees C).
2. Remove any tough muscle from sides of scallops and season with salt and pepper. Place scallops in a resealable plastic bag and remove air using the water immersion method.
3. Cook scallops in the preheated water for 30 minutes.
4. Remove scallops from the bag and pat dry thoroughly to ensure good searing.
5. Heat olive oil in a small skillet over medium-high heat. Sear scallops until lightly browned, about 2 minutes, then turn and cook for 1 more minute. Transfer to a warmed dish.
6. Add garlic to the skillet, cooking until fragrant. Deglaze with white wine and lemon juice, scraping up browned bits. Mix in parsley and Cajun seasoning, simmering sauce for 2 minutes. Stir in butter until just melted.
7. Spoon sauce over scallops and sprinkle with green onion tops before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 305
• fat: 22 g
• sats: 10 g
• carbs: 9 g
• fibre: 0 g
• protein: 12 g
• salt: 0 g