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!
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.
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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, pork chops, fish, and vegetables.
- The sauce is flavored with mustard and cajun spices. Oh did I mention it's dairy-free?
Ingredients
You can enjoy sous-vide scallops with many different sauces, like this dairy-free cajun cream sauce.
- 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:
Step 1: Pat scallops dry with a paper towel and season with salt, pepper, and olive oil.
Step 2: Lay scallops in a single layer inside a Ziploc bag.
Step 3: Submerge scallops into a 122°F/50°C water bath and cook for 30 minutes.
Step 4: Drop the Ziploc bag into an ice bath for 10 minutes to stop the cooking process.
Step 5: Lay scallops onto a baking tray and pat dry with paper towels. (Wet scallops don't sear well).
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.
Step 7: Cook garlic for 1 minute or until fragrant. Add coconut milk, mustards, 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.
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.
Equipment
- Sous-vide precision cooker
- Ziploc Bags
- Cast-Iron Skillet
Can I Sous Vide Frozen Scallops
Yes! 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.
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.
Frequently Asked Questions
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.
Scallops are very versatile and pair well with many vegetables and grains. Charred broccolini and lemon risotto is a great combo!
Sous vide is a fail-proof way of cooking scallops, never raw in the middle and never rubbery.
Other recipes you might love...
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📖 Recipe
Sous Vide Scallops with Cajun Cream Sauce
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.
mikecleavenger
Sous vide cooking makes life so much easier! I love how tender and juicy these scallop turn out everytime!