Name: Sous Vide Scallops with Brown Butter and Caper Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 18 fresh sea scallops, rinsed and patted dry; Sea salt; Freshly ground black pepper; 1/4 cup olive oil; 1/4 cup unsalted butter; 2 tablespoons finely chopped shallot; 3 tablespoons salt-packed capers, rinsed of excess salt; Juice of a lemon; 1/2 cup (packed) flat-leaf parsley leaves, finely chopped; 1/4 teaspoon crushed red pepper flakes (optional)

Description

Perfectly tender and tasty sous vide scallops enhanced with brown butter, capers, lemon, and fresh parsley along with their own juice. Serve as a main course or an appetizer.

Ingredients

Units Scale

18 fresh sea scallops, rinsed and patted dry
Sea salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup unsalted butter
2 tablespoons finely chopped shallot
3 tablespoons salt-packed capers, rinsed of excess salt
Juice of a lemon
1/2 cup (packed) flat-leaf parsley leaves, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Preheat water to 123°F (50.5°C) using a sous vide machine. (I use the Anova precision cooker.)
Season scallops with salt and pepper. In a large sous vide bag, arrange them in a single layer with a bit of space between them. Add olive oil, then vacuum-seal the bag, maintaining the space between the scallops.
Place the bag in the heated water. Weigh it down if necessary to keep the scallops submerged during cooking. Set the timer for 30 minutes.
When the timer goes off, remove the scallops from the bag and pat them dry with paper towels. Reserve the cooking juice.
In a heavy-duty skillet, heat butter over medium-high heat until it begins to foam. Place the scallops in the skillet in a single layer, about 1 inch apart. Sear each side for about 20 seconds until golden brown, undisturbed. Transfer the scallops to a plate and cover to keep warm.
In the same skillet over medium-high heat, add shallot and capers, sauté for 1 minute, then add lemon juice and the reserved cooking juice. Stir in chopped parsley and red pepper flakes if using.
To serve, scoop some brown butter and caper sauce onto a warmed plate. Place 3-5 scallops over the sauce; scoop more sauce on the scallops if desired. Garnish with fresh parsley. Repeat with the rest of the scallops. Enjoy!

Nutrition

Serving Size: 1
Calories: 217
Sugar: 0.5g
Sodium: 458.1mg
Fat: 17.6g
Saturated Fat: 6.2g
Carbohydrates: 4.5g
Fiber: 0.5g
Protein: 11.3g
Cholesterol: 41.9mg