Ingredients
2
2 servings
- •6 sea scallops
- •salt and ground black pepper to taste
- •0.5 tablespoon olive oil
- •1 teaspoon garlic, finely minced
- •0.25 cup dry white wine
- •2 tablespoons lemon juice
- •0.5 teaspoon dried parsley
- •1 pinch Cajun seasoning
- •2 tablespoons butter
- •1 tablespoon finely chopped green onion tops
Instructions
- Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.
- Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.
- Place scallops into the preheated water in the pot and cook for 30 minutes.
- Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
- Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.
- Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.
- Spoon sauce over scallops; sprinkle with green onion tops to serve.
Nutritional Facts
Per 2 servings
- Calories: 305
- Carbohydrate: 9g
- Fat: 22g
- Fiber: 0g
- Protein: 12g
- Sugar: 1g
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