How To Make Sous Vide Scallops with Garlic and Lemon Butter
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Serves:
Ingredients
- 1 lb scallops
- 4 cloves of garlic, minced
- 1 lemon, zest and juice
- 4 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Preheat the sous vide water bath to 140°F (60°C).
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Pat the scallops dry with paper towels and season with salt and pepper.
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Place the scallops in a sous vide bag, making sure they are in a single layer and not overcrowded.
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Add the minced garlic, lemon zest, lemon juice, and butter to the bag with the scallops.
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Seal the bag using a vacuum sealer or the water displacement method.
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Place the bag in the preheated water bath and cook for 1 hour.
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Once the scallops are cooked, heat a skillet over medium-high heat.
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Remove the scallops from the bag and pat them dry again.
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Sear the scallops in the hot skillet for 1-2 minutes on each side until nicely browned.
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Serve the scallops with the garlic and lemon butter sauce from the bag. Garnish with fresh parsley.
Nutrition
- Calories : 240kcal
- Total Fat : 15g
- Saturated Fat : 8g
- Cholesterol : 64mg
- Sodium : 348mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 21g
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