Sous Vide Scallops: Cook Tender, Restaurant-Quality Scallops Every Time

Sous vide scallops are tender and delicate; finished with a quick sear, this is one of the best ways to cook scallops at home. Try this simple, healthy weeknight recipe and be amazed.

sous vide scallops on a white plate with bright green sauce

When cooked correctly, scallops are buttery, smooth, and succulent with a delicate, briny sweetness. Overcook them and they become rubbery and tough. Sous vide solves that problem: an immersion circulator keeps the water at an exact temperature so the scallops cook evenly and stay tender.

Set the water bath to the right temperature, seal the scallops with aromatics and a little butter, let the bath cook them gently for about 30 minutes, then finish with a quick hot sear for color and caramelization. The result is restaurant-quality scallops with minimal effort.

ingredients in bowls: raw scallops, lime, butter, salt and pepper

How to Sous Vide Scallops

Scallops are ideal for sous vide because they’re so easy to overcook by traditional methods. For sous vide scallops, dry them well, season simply with salt and pepper, and place them in an airtight or vacuum bag. A high-quality freezer zipper bag works fine if you don’t have a vacuum sealer.

Add a clove of smashed garlic and a tablespoon of butter to the bag to lightly poach and flavor the scallops. Lay the scallops flat in a single layer so they cook evenly. Submerge the sealed bag in a water bath held at the correct temperature and let the circulator do the work. After 30 minutes, remove the scallops, pat dry, and optionally sear them briefly in a very hot skillet for 20–30 seconds per side to develop color.

patting raw scallops dry with a paper towel

What Temperature to Sous Vide Scallops

For tender, juicy sea scallops, set the water bath to 124°F (51°C). This temperature produces scallops that are cooked through but remain soft and silky.

raw scallops in a vacuum sealed bag with garlic and butter

How Long to Sous Vide Scallops

Cook sea scallops in the sous vide bath for 30 minutes at 124°F (51°C). This timing ensures they are perfectly cooked and tender.

sous vide scallops on a white plate with green and red garnishes

Searing Scallops

Sous vide won’t create a brown crust, so if you want that caramelized exterior, sear the scallops in a hot skillet for 20–30 seconds per side using the remaining butter. The sear is optional but adds texture and color. Make sure the scallops are well patted dry before searing to get the best crust quickly without overcooking the interior.

Can I Change the Flavors?

Yes. This recipe is a straightforward base for perfectly cooked scallops, but you can adjust seasonings carefully—scallops have a delicate flavor that can be overwhelmed. Simple additions like a light sprinkle of Old Bay, a few citrus slices, or fresh herbs in the bag work well. Use gentle flavors that complement rather than mask the scallops’ natural sweetness.

Serving Suggestions

These butter-poached sous vide scallops are excellent simply finished with lemon zest and flaky salt. For a fuller meal, serve them with a bright herb sauce or a hearty side such as:

Chili-lime dipping sauce
Creamy pesto or herb sauce
Avocado green rice
Crispy roasted or instant-pot potatoes

Sous Vide Pot Roast: How to Make Incredibly Tender Chuck Roast Overnight
Coconut Tilapia with Chili-Lime Dipping Sauce
Blackened Shrimp

If you make this recipe, tag @foodlovecooks on social media — we’d love to see your results!