Table of Contents
Key Information
- Culinary Art: American Cuisine, Seafood
- Dish Category: Main Course, Appetizer
- Preparation Time: 15–30 minutes
- Cook Time: 45-60 Min (Sous Vide)
- Servings: 2–4 servings
- Calories: Approximately 250–350 calories per serving (based on the portion size and ingredients used)
- Published by: Recipes FAQ
All About Garlic Butter Sous Vide Scallops
If you’re a seafood lover, Garlic Butter Sous Vide Scallops should be on your must-try list. This dry pack scallops recipe uses the precision of sous vide cooking to achieve perfectly tender, juicy scallops, while the rich, savory garlic butter sauce takes the flavor to the next level. The gentle cooking process ensures that the scallops in sous vide are cooked just right, making it a hassle-free, gourmet option for any occasion.
Why You Should Make It
Whether you’re looking to impress guests with an upscale appetizer or enjoy a luxurious main course, this recipe guarantees flavorful dry-pack scallops with minimal effort. Plus, it offers even the flexibility to serve U10 dry-pack scallops as a delicately portioned appetizer or as a hearty seafood entrée.
Unique Selling Points
- Sous Vide Precision: Cooking scallops sous vide ensures that every piece is tender, juicy, and cooked to perfection without the risk of overcooking.
- Rich Garlic Butter Sauce: The addition of garlic butter sauce enhances the natural sweetness of the dry-packed sea scallops, creating a luxurious and mouthwatering dish.
For an alternative flavor profile, consider using Benihana’s Garlic Butter Sauce. - Versatile for Any Occasion: This recipe can be served as a main course for a casual dinner or as an elegant appetizer for a fancy gathering.
- Effortless Gourmet: With minimal preparation, you can serve restaurant-quality sous vide scallops with a rich, flavorful garlic butter sauce without spending hours in the kitchen.
Taste and Flavor Profile
The taste of Garlic Butter Sous Vide Scallops is rich and indulgent. The scallops themselves are sweet and buttery, thanks to the sous vide cooking method, which locks in their natural flavors. The garlic butter sauce adds a savory, garlicky richness that perfectly complements the scallops’ delicate texture. A touch of lemon or fresh herbs can brighten the dish and balance the richness of the butter.
This combination of scallops in sous vide with a bold garlic butter sauce offers a delightful balance of flavors, making it a standout dish for any seafood enthusiast.
What are Garlic Butter Sous Vide Scallops made of?
| Ingredient | Quantity | Purpose |
|---|---|---|
| Dry Pack of Sea Scallops | 10–12 large scallops (U10 or similar) | The star ingredient, dry Sea scallops, is used for its sweet, tender texture and ability to absorb the garlic butter flavor perfectly. |
| Garlic | 3-4 cloves, minced | Adds a rich, aromatic base to the garlic butter sauce, intensifying the dish’s flavor. |
| Butter | 4 tbsp (about 60g) | Forms the foundation of the sauce, contributing a creamy, rich texture to the dish. |
| Lemon Juice | 1 tbsp | Brightens the flavor, balancing the richness of the garlic butter sauce with a zesty kick. |
| Olive Oil | 1 tbsp | Used for sautéing the garlic, helping to infuse the butter with rich flavors without burning. |
| Fresh Herbs (optional) | 1 tsp (parsley, thyme, or chives) | Adds freshness and an herbal note, enhancing the overall flavor of the dish. |
| Salt and Pepper | To taste | Enhances and balances the natural sweetness of the scallops and the richness of the sauce. |
Additional Notes
- Dry-pack scallops (such as U10 dry-pack scallops) are recommended because they are typically fresher and offer a firmer texture compared to wet-packed scallops. This is especially important for sous vide cooking.
- Fresh herbs like parsley, thyme, or chives can be customized based on your personal preference to add a touch of aromatic flavor.
- For a lighter version, you can substitute the butter with olive oil or coconut oil, though the flavor will change slightly.
Ingredient Substitutes for Sous Vide Scallops
When making Sous Vide Scallops with Garlic Butter Sauce, it’s important to adapt ingredients to accommodate various dietary preferences or ingredient availability. Below are some suggested substitutes that still maintain the flavor and quality of the dish:
| Original Ingredient | Substitute | Reason |
|---|---|---|
| Butter | Vegan Butter or Coconut Oil | Vegan butter or coconut oil provide a creamy texture similar to regular butter without animal products. |
| Garlic | No substitution needed | Vegan butter or coconut oil provides a creamy texture similar to regular butter without animal products. |
| Lemon Juice | Lime Juice | Lime juice adds a slightly tangier flavor to the garlic butter sauce, maintaining freshness and balance. |
| Olive Oil | Avocado Oil | Avocado oil offers a neutral taste and a high smoke point, making it a great substitute for olive oil. |
Special Notes on Substitutions
- Low Carb Option
The recipe is naturally low-carb since the scallops themselves are carb-free. For a true low-carb experience, consider pairing the Sous Vide Scallops with Garlic Butter Sauce with zucchini noodles or cauliflower rice instead of traditional starchy sides. - Vegan Adaptation
For a vegan adaptation, follow the table substitutions for scallops and butter. Replace king oyster mushrooms with vegan seafood alternatives if available. Using coconut oil instead of butter ensures a vegan-friendly version without sacrificing creaminess. - Gluten-Free Version
This recipe is naturally gluten-free as scallops, garlic, butter, and herbs are all gluten-free. Ensure to use certified gluten-free butter if necessary and check that no cross-contamination occurs in the preparation process.
How to Make Perfect Sous Vide Scallops with Garlic Butter Sauce
- Preheat your Sous Vide Bath:
Begin by preheating your sous vide water bath to 120°F (49°C). This is the perfect temperature for cooking scallops, allowing them to become tender and perfectly cooked. - Prepare the Dry Pack Sea Scallops:
Pat the dry pack sea scallops with paper towels to remove any kind of moisture. This step ensures the scallops sear well when finishing them off later. Season them with salt and pepper for a balanced flavor. - Vacuum Seal the Scallops:
Place the seasoned scallops in a vacuum-seal bag. Add a small amount of olive oil (1 tsp) to the bag to help with flavor infusion. Seal the bag tightly, ensuring there is no air left inside. - Sous Vide Cooking:
Submerge the sealed bag into the preheated water bath. Cook the scallops in sous vide for 45 minutes to 1 hour, depending on the size of the dry pack scallops. During this time, the scallops will cook gently and retain their moisture. - Make the Garlic Butter Sauce:
While the scallops cook, heat butter and olive oil in a skillet over medium heat. Add minced garlic and cook for about 1-2 minutes until fragrant, but be careful not to burn it. Add a squeeze of lemon juice and stir to combine. - Sear the Scallops:
Once the scallops are done in the sous vide bath, carefully remove them from the bag and pat them dry again. Heat a non-stick pan or skillet over high heat. Add a tablespoon of olive oil and sear the dry pack of scallops for about 1-2 minutes on each side, or until they develop a golden-brown crust. - Combine with Garlic Butter Sauce:
Once the scallops are perfectly seared, pour the prepared garlic butter sauce over the top. Let it simmer for an additional minute to coat the scallops evenly. - Garnish and Serve:
Transfer the scallops to a plate, drizzle with the remaining garlic butter sauce, and garnish with freshly chopped parsley or thyme for added flavor and presentation. Serve immediately as an appetizer or main course.
Why This Method Works
This method of cooking Sous Vide Scallops with Garlic Butter Sauce ensures that the scallops are cooked evenly and remain tender, juicy, and perfectly flavored. By cooking the dry pack scallops in a sous vide bath, the heat is distributed uniformly, preventing overcooking and preserving the natural sweetness of the scallops. The searing step enhances the texture, providing a beautiful contrast between the tender interior and crispy exterior. The garlic butter sauce adds a rich and aromatic layer, making each bite a delicious, balanced experience.
If you’re curious about mastering other methods to prepare scallops, explore these 5 Cooking Techniques for Garlic Butter Scallops for more inspiration.
Serving Suggestions
Best Dishes to Serve with Sous Vide Scallops with Garlic Butter Sauce
- Creamy Mashed Potatoes:
A classic pairing for Garlic Butter Sous Vide Scallops is creamy mashed potatoes. The smooth, buttery texture of the mashed potatoes complements the rich, savory notes of the garlic butter sauce that coats the scallops. For a twist, you can even use cauliflower mash as a low-carb alternative, allowing the scallops to shine without overwhelming the palate. - Garlic Herb Roasted Vegetables:
Roasted vegetables such as asparagus, broccoli, or carrots are an excellent accompaniment. The earthy flavors of the roasted vegetables balance the delicate sweetness of the Sous Vide Scallops. Roasting brings out the natural sweetness of the veggies and the garlic-infused olive oil ties perfectly with the flavors of the garlic butter sauce on the scallops. - Lemon-Infused Risotto:
Risotto, especially one flavored with lemon, pairs wonderfully with Sous Vide Scallops. The richness of the creamy risotto combined with a zesty hint of lemon enhances the fresh, clean taste of the scallops. This dish is especially great when you want a hearty, satisfying meal that doesn’t overshadow the star ingredient – the tender scallops.
My Personal Point of View (POV):
When it comes to Sous Vide Scallops with Garlic Butter Sauce, I personally love pairing them with creamy mashed potatoes. The smooth, buttery texture of the potatoes complements the richness of the garlic butter sauce, creating a perfect balance of flavors. The potatoes also soak up the sauce beautifully, making each bite more satisfying. While the scallops are the star of the dish, the creamy mashed potatoes provide a hearty yet subtle side that enhances the overall dining experience.
Serving Tips
- Plate with Elegance: To elevate the presentation, arrange the Sous Vide Scallops in the center of the plate, drizzle the garlic butter sauce around the scallops, and garnish with fresh herbs like parsley or thyme. This simple touch makes the dish look more polished.
- Consider the Occasion: For a more formal dinner, serve the scallops as an appetizer before the main course. Alternatively, for a casual meal, they can be plated with a side like risotto or mashed potatoes for a fulfilling main course. Serving with a chilled glass of white wine like Chardonnay or a light Pinot Grigio would enhance the experience.
- Keep it Simple and Balanced: Remember, the Sous Vide Scallops with Garlic Butter Sauce are already rich and flavorful, so focus on fresh, light sides that allow the scallops to take center stage. Avoid overly complex sides that may compete with the delicate taste of the scallops.
Practical Recommendations and Tips
Cooking Techniques for Best Results
To get the most out of your Sous Vide Scallops, the key is in the temperature. Cooking scallops sous vide at 120°F (49°C) for 45 minutes to 1 hour is ideal for achieving that perfect, tender texture. This method ensures that the dry pack of scallops cooks evenly and stays moist without being overdone.
Once the scallops are done cooking, the next step is crucial – searing! Pat them dry with a paper towel to remove excess moisture, then quickly sear them in a hot pan with garlic butter sauce for 1-2 minutes per side. This will give your Garlic Butter Sous Vide Scallops that golden, crispy exterior while keeping the inside soft and juicy.
Presentation Ideas for a Restaurant-Style Look
Presentation matters, and it’s easy to make your Sous Vide Scallops look restaurant-worthy with a few simple touches.
- Start with the base: Place the cooked scallops in the center of the plate.
- Drizzle the garlic butter sauce: Spoon the rich garlic butter sauce around the scallops, allowing it to pool slightly for an elegant look.
- Garnish creatively: Sprinkle freshly chopped parsley or thyme on top for a pop of color. You could even add a few edible flowers for a fancy touch.
- Add texture: Serve the scallops on a bed of creamy mashed potatoes or lemon-infused risotto for a balanced flavor and texture.
These simple steps will elevate your dish, making it look and taste like a five-star meal.
Storage Suggestions to Keep It Fresh
If you have leftovers (lucky you!), it’s important to store your Sous Vide Scallops with Garlic Butter Sauce properly to maintain freshness.
- Refrigeration: Place the cooked scallops in an airtight container with any leftover garlic butter sauce and refrigerate for up to 2 days.
- Freezing: To store them for longer, you can freeze the scallops. After they’ve cooled, transfer them into a vacuum-sealed bag or a well-sealed freezer-safe container. They can be stored in the freezer for up to 3 months.
- Reheating: When you’re ready to enjoy them again, gently reheat the scallops in a sous vide bath at 120°F (49°C) for 20-30 minutes to restore their perfect texture. Don’t defrost if frozen – just pop them straight into the water bath!
By following these tips, you can enjoy the flavors of your Sous Vide Scallops with Garlic Butter Sauce even after a few days or weeks in storage.
