Sous Vide Scallops with Cajun Cream Sauce

5 from 1 vote

Learn the art of Sous-Vide and cook perfect scallops every time! Served with a delicious cajun cream sauce that is dairy-free.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side Dish

Cuisine: French

Servings: servings

Calories: 262kcal

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.

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.

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.