The Frizzled Leek

  • Chef Services
  • Recipes
    • Whole30 Recipes
  • About
  • Contact
menu icon
go to homepage
  • Spring
  • Recipes
  • Contact
  • About
  • Hire a Chef!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring
    • Recipes
    • Contact
    • About
    • Hire a Chef!
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • A filet of blackened salmon on top of a salad of leaf lettuce, mango salsa, and sliced avocados.
      Healthy Mango Salmon Salad (Rubio's Copycat)
    • Hot cross buns inside of a bread basket for Easter Brunch.
      Hot Cross Buns with Candied Citrus and Lemon Glaze
    • Air fryer scones stacked on top of each other on a wooden cutting board, showing their golden brown tops.
      Easy Air Fryer Scones (No Oven Needed!)
    • A blackberry muffin resting on a paper muffin liner with a large bite taken out it.
      Banana Blackberry Oatmeal Muffins
    • Strawberry muffins, whole strawberries, and white chocolate chips inside a muffin pan.
      Strawberry White Chocolate Muffins (Bakery-Style)
    • Three blueberry and cottage cheese muffins stacked on top of each other.
      Blueberry and Cottage Cheese Muffins
    • Lemon curd muffins positioned in different angles inside of an old muffin tin.
      Lemon Curd Muffins
    • Kumquat jam inside of a glass jar with a spoon.
      Kumquat Jam
    • Chou Farci with one slice removed, revealing layers of tender cabbage, and filling on a rustic serving plate.
      Chou Farci (French Stuffed Cabbage)
    • Horseradish salmon filets on a oval platter with a parsnip puree.
      Horseradish Crusted Baked Salmon
    • A cranberry cocktail inside of a martini glass garnished with rosemary, whole cranberries, and a orange slice.
      Christmas Gin Cocktail (Cranberry Gimlet)
    • Non-alcoholic mulled wine served in a crystal glass and garnished with cinnamon sticks, orange slices, cranberries, and star anise.
      Easy Non Alcoholic Mulled Wine
    Frizzled Leek » Recipes » Sous Vide

    Published: Jun 30, 2022 •Modified: Mar 21, 2023 by Mike Cleavenger • This post may contain affiliate links, which can earn us a commission • 3 Comments

    Sous Vide Scallops With Cajun Cream Sauce

    • Facebook
    • Twitter
    ↓ Jump to Recipe

    Sous-Vide Scallops With Cajun Cream Sauce turn out perfect every time! Sous-vide cooking is not only great for steaks but seafood too. Master this cooking technique, and never overcook scallops again!

    Sous vide scallops in cajun sauce with a spoon. this recipe

    Scallops are EASY to overcook, making them intimidating for the home cook. My secret weapon is cooking sous-vide for restaurant-quality scallops!

    Sea scallops come with a price tag of 30-40 dollars per pound. The last thing you want to do is overcook these sea creatures.

    The perfect scallop is tender and juicy with a golden brown crust on the outside.

    For more great sous vide recipes try my sous vide ribeye steak, sous vide corned beef, and my Thanksgiving Sous Vide Turkey.

    For the precision cooker, I use the Anova Culinary Sous Vide Precision Cooker.

    Jump to:
    • Why you'll love this recipe
    • 🍳 What is Sous Vide?
    • Ingredients
    • How to make sous vide scallops
    • Substitutions
    • Equipment
    • Can I Sous Vide Frozen Scallops
    • Chef Tips
    • Frequently Asked Questions
    • Other recipes you might love...
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Sous-vide cooking ensures that you cook perfect scallops every time. Try my Sous Vide Corn On The Cob for a delicious side dish!
    • This recipe will introduce you to the art of cooking sous-vide. Before you know it, you will be using your precision cooker for steaks, Sous Vide Ham, fish, and vegetables.
    • The sauce is flavored with mustard and cajun spices.  Oh did I mention it's dairy-free? If you are looking for more dairy-free suggestions, check out my Dairy Free Clam Chowder.

    🍳 What is Sous Vide?

    Sous vide is a cooking method that utilizes an immersion circulator, also known as a sous vide machine. This device circulates water in a temperature-controlled bath, ensuring your food is always cooked perfectly.

    To learn more about sous vide cooking, head over and read What is Sous Vide Cooking.

    WHAT IS THE WATER DISPLACEMENT METHOD?

    The displacement method involves slowly submerging a ziplock bag in water, which pushes the air out through the slightly open top of the bag.

    Use a clip (I prefer sous vide magnets) to attach the bag to the side, preventing it from floating and letting air or water inside.

    EQUIPMENT USED

    • Anova Precision Sous Vide Cooker
    • EVERIE 12 quart container
    • FoodSaver vacuum sealer machine
    • Vacuum sealed bags

    Ingredients

    You can enjoy sous-vide scallops with many different sauces, like this dairy-free cajun cream sauce.

    Sous vide scallops ingredients.
    • Scallops - Jumbo sea scallops can be purchased frozen or fresh.
    • Coconut Milk - Use full-fat coconut milk for a dairy-free cream sauce
    • Ghee - Dairy-free option for searing scallops
    • Mustard - I like the combination of dijon and grainy mustard for flavor and texture
    • Garlic - Only use fresh garlic
    • Lemon - Brightens the sauce
    • Parsley

    See recipe card for quantities.

    How to make sous vide scallops

    Making sous-vide scallops is so easy, here's how to make it:

    Seasoned scallops on a small baking tray.

    Step 1: Pat scallops dry with a paper towel and season with salt, pepper, and olive oil.

    Single layer of scallops in a Ziploc bag.

    Step 2: Lay scallops in a single layer inside a Ziploc bag.

    Ziploc bag of scallops submerged in a hot water bath.

    Step 3: Submerge scallops into a 122°F/50°C water bath and cook for 30 minutes.

    Scallops in an ice bath.

    Step 4: Drop the Ziploc bag into an ice bath for 10 minutes to stop the cooking process.

    Patting scallops dry with a paper towel.

    Step 5: Lay scallops onto a baking tray and pat dry with paper towels. (Wet scallops don't sear well).

    Searing scallops in a cast-iron pan.

    Step 6: Heat a large cast-iron skillet to high heat and sear scallops 1 minute per side. Transfer to a plate to rest while we make the sauce.

    Scallops in a cajun cream sauce.

    Step 7: Cook garlic for 1 minute or until fragrant. Add coconut milk, mustard, lemon juice, and cajun seasoning. Bring to a boil, then reduce heat to a simmer. Cook for 3-4 minutes or until sauce thickens. Serve sauce over scallops.

    If you like this cajun cream sauce, try my Sous Vide Pork Tenderloin with Sage and Cream, it's dairy-free too!

    Substitutions

    Scallops - Any type of seafood is great to sous-vide. Shrimp, Salmon, or white fish will work for this recipe.

    Ghee - If you don't like the flavor, use butter which will give you that golden brown crust.

    Sauces - Scallops pair well with a lot of different sauces. Go the classic French direction with a lemon-butter pan sauce or Asian with a ginger-soy sauce.

    Pan seared scallop in a cast-iron pan.

    Equipment

    • Sous-vide precision cooker
    • Ziploc Bags
    • Cast-Iron Skillet

    Can I Sous Vide Frozen Scallops

    Yes! All you need to do is add an extra 15 minutes to the cooking time. So program your precision cooker to 122°F/50°C for 45 minutes.

    This is great for the days when you forgot to pull the scallops out of the freezer to defrost. ISN'T SOUS VIDE AWESOME!

    Chef Tips

    • Pat scallops dry before searing: A wet scallop does not sear well. I like to use a paper towel to dry the scallops. This step is a MUST to get caramelized scallops.
    • Lay scallops in a single layer: When placing scallops inside a Ziploc bag, make sure to do this step. Scallops piled on top of each other won't cook evenly.
    • Use Ziploc bags: You don't need a fancy vacuum sealer or special bags to cook this way. Slowly submerge the bag of scallops into the water bath without sealing. This will remove all the air from the bag, then you can seal the Ziploc. This technique is known as the water displacement method.
    • Use an ice bath: After the scallops cook for 30 minutes under sous-vide, place the bag of scallops inside a bowl of ice water for 10 minutes to stop the cooking process. You run the risk of overcooking the scallops if you don't do this step.
    Platted scallops in a cajun cream sauce.

    Frequently Asked Questions

    What is the time and temperature for sous vide scallops?

    Sous vide scallops can be cooked from 122°F/50°C - 130°F/54°C for 30 minutes. I enjoy tender and soft scallops, so 122°F is perfect for me, but if you like a firmer texture shoot for a higher temperature.

    What to serve with sous vide scallops?

    Serve scallops with vegetables and our Air Fryer Dinner Rolls. Charred broccolini and lemon risotto are a great combo!

    Is sous vide good for scallops?

    Sous vide is a fail-proof way of cooking scallops, never raw in the middle and never rubbery.

    Other recipes you might love...

    • Ribeye steak in cast iron skillet.
      Sous Vide Angus Ribeye Steak (Boneless Ribeye)
    • salmon stew in large bowl with spoon
      Easy One-Pot Salmon Stew
    • baked salmon in foil
      Keto Oven Baked Salmon In Foil
    • Cauliflower rice with lime and cilantro.
      Toasted Coconut Cauliflower rice (Keto)

    Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!

    📖 Recipe

    Sous-vide scallops in cajun cream sauce.

    Sous Vide Scallops with Cajun Cream Sauce

    Mike Cleavenger
    Learn the art of Sous-Vide and cook perfect scallops every time! Served with a delicious cajun cream sauce that is dairy-free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine French
    Servings 4 servings
    Calories 262 kcal

    Equipment

    • Sous Vide Cooker
    • Ziploc Bags
    • Cast-Iron Skillet

    Ingredients
      

    Sous-Vide Scallops

    • 1 pound scallops
    • 1 tablespoon olive oil
    • salt and fresh ground pepper to taste

    Cajun Cream Sauce

    • 1 tablespoon ghee
    • 1 clove garlic chopped
    • 1 cup coconut milk
    • 2 teaspoons cajun seasoning
    • 1 tablespoon dijon mustard
    • 2 teaspoons grainy mustard
    • 1 tablespoon lemon juice
    • 1 tablepoon fresh parsley chopped

    Instructions
     

    Sous-Vide Scallops

    • Fill a large container or pot with water, attach a sous-vide cooker and set temperature to 122°F/50°C.
    • Prep the scallops by removing the tough muscles connected to the scallops. Season with salt, pepper, and olive oil. Place scallops in a single layer inside a Ziploc bag.
    • Seal the bag by using the water displacement technique or using a vacuum sealer.
    • Submerge the bag into the water bath and cook for 30 minutes.
    • Transfer the Ziploc bag of scallops to an ice bath and chill for 10 minutes.
    • Remove scallops from the Ziploc bag and pat dry with paper towels.
    • Heat a large cast-iron skillet over high heat and melt 1 tablespoon of ghee. Place scallops in pan and sear for 1 minute or until golden brown. Flip and sear for 1 more minute on the other side and transfer scallops to a plate.

    Cajun Cream Sauce

    • Add chopped garlic to the cast-iron pan and cook for 1 minute or until fragrant.
    • Add coconut milk, cajun seasoning, mustards, and lemon juice, and bring to a boil. Reduce the heat to a simmer and cook for 2-3 minutes or until the sauce thickens.
    • Serve scallop with cream sauce and garnish with fresh chopped parsley.

    Notes

    • Frozen Scallops: All you need to do is to add an extra 15 minutes to the cooking time. So program your precision cooker to 122°F/50°C for 45 minutes.
    • Pat scallops dry before searing: A wet scallop does not sear well. I like to use a paper towel to dry the scallops. This step is a MUST to get caramelized scallops.
    • Water Displacement Technique: Place food in a Ziploc bag, then slowly lower into your hot water bath. The pressure of the water forces the air through the top of the bag. Once all of the air is out of the bag seal it and secure it to the side with a clip.

    Nutrition

    Calories: 262kcal | Carbohydrates: 7g | Protein: 15g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 522mg | Potassium: 397mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

    More Sous Vide Recipes

    • Slice pork tenderloin on a oval platter with a sage cream sauce drizzled over top.
      Sous Vide Pork Tenderloin with Sage and Cream
    • Steak, salmon, asparagus, and potatoes vacuum sealed.
      What is Sous Vide Cooking?
    • A gold plated spoon inside of a jar of lemon curd.
      Sous Vide Lemon Curd
    • Slicing a glazed ham with a carving knife and fork.
      Sous Vide Spiral Ham with Pineapple Glaze

    Comments

    1. Carolyn G says

      October 24, 2024 at 2:47 am

      5 stars
      This recipe is really easy and delicious. I’m new to sous vide cooking and it was so simple. I used low-fat milk instead of coconut milk and thickened the sauce with corn starch. Very good - thank you!

      Reply
      • Mike Cleavenger says

        October 28, 2024 at 1:42 am

        Thanks Carolyn! I am happy my sous vide instructions were easy to follow, and you liked the recipe.

        Reply
    2. mikecleavenger says

      July 14, 2022 at 9:23 pm

      5 stars
      Sous vide cooking makes life so much easier! I love how tender and juicy these scallop turn out everytime!

      Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Wearing a chef jacket standing with my arms crossed in front of floating shelves.

    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

    More about me →

    Spring Recipes

    • Granola clusters piled high inside of a glass jar.
      15- Minute Air Fryer Granola

    • Air fryer scones stacked on top of each other on a wooden cutting board, showing their golden brown tops.
      Easy Air Fryer Scones (No Oven Needed!)

    • Overhead photo of hollandaise sauce in a small bowl.
      Gluten Free Hollandaise Sauce (Eggs Benedict)

    • Image of a large plate with eggs benedict topped with hollandaise sauce.
      Sous Vide Eggs Benedict

    • Four cookies stacked on top of each other with a bite bitten out of the top cookie.
      Lemon Blueberry Cookies (Made with Brown Butter)

    • Kumquat jam inside of a glass jar with a spoon.
      Kumquat Jam

    • Close up shot of toasted English muffins with butter and honey.
      Gluten Free English Muffins (Fluffy and Delicious)

    • A gold plated spoon inside of a jar of lemon curd.
      Sous Vide Lemon Curd

    Spring Muffin Recipes

    • Three blueberry and cottage cheese muffins stacked on top of each other.
      Blueberry and Cottage Cheese Muffins

    • Lemon curd muffins positioned in different angles inside of an old muffin tin.
      Lemon Curd Muffins

    • Strawberry muffins, whole strawberries, and white chocolate chips inside a muffin pan.
      Strawberry White Chocolate Muffins (Bakery-Style)

    • A blackberry muffin resting on a paper muffin liner with a large bite taken out it.
      Banana Blackberry Oatmeal Muffins

    🔥 Trending Recipes

    • Two swordfish steaks on a round plate garnished with parsley and lemon.
      Air Fryer Swordfish Steaks Recipe

    • Two breaded and crispy chicken breast served with a arugula salad.
      What to Serve with Chicken Schnitzel (19 Best Side Dishes)

    • oats with berries
      How to make oatmeal with eggs

    • bowl of crispy sweet potatoes
      Air Fryer Crispy Sweet Potato Cubes

    • Three slices of toast with scrambled eggs and smoked salmon garnished with fresh dill.
      Smoked Salmon and Scrambled Eggs

    • Featured image of corned beef brining in a solutions.
      Corned Beef Brine Recipe (Everything you need to know)

    Footer

    ↑ back to top

    Info

    • About
    • Contact
    • Privacy Policy
    • Terms Of Use
    • Website Disclaimer
    • Accessibility Statement

    Resources

    • Blogging Resources

    Lets connect!

    • Instagram
    • Pinterest

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2024 The Frizzled Leek

    Seared scallops in cajun cream sauce.
    Sous-scallops in cajun cream sauce.
    Scallops sous-vide in a plastic bag.
    Scallops in cajun cream sauce.
    Seared scallops in a cast-iron pan.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.