Sous Vide Lemon Garlic Butter Scallops

Delicately cooked scallops using the sous vide method, infused with lemon and garlic butter for a tender and flavorful seafood main course.

Steps

1. Preheat your sous vide water bath to 57°C (135°F). 2. Pat the scallops dry and season lightly with salt and pepper. 3. In a small bowl, mix the butter, garlic, lemon zest, and lemon juice. 4. Place the scallops and the lemon garlic butter mix into a vacuum-seal bag, spreading the butter evenly. 5. Vacuum seal the bag tightly. 6. Submerge the sealed bag in the water bath and cook for 30 minutes. 7. Remove scallops from the bag and gently pat dry. 8. (Optional) Sear scallops in a hot skillet for 30 seconds per side for a golden crust. 9. Serve garnished with fresh parsley.

4 large sea scallops 1 tablespoon unsalted butter 1 garlic clove, minced 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and pepper to taste Fresh parsley for garnish