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Sous Vide Scallops Recipe with Mango and Mint

Sous vide scallops mango Sous vide scallops take on an interesting texture that you don't get just from searing them. The sous vide lightly cooks them and then the searing finishes them off. We pair them with a sweet garnish of mango, mint, and a little hot pepper.

Thanks to CLCulinary for the great photo!

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Scallops with Mango and Mint Recipe

By Jason Logsdon
Published July 7, 2012
Prep Time: 15 Minutes
Cooking Time: Cooking 15 to 35 Minutes (why the range?)
Finishing Time: 20 Minutes
Temperature: 122°F / 50°C
Serves: 4 People

Sous Vide Scallops with Mango and Mint Ingredients

Pre-Bath Ingredients


For the Scallops

1 pound large scallops
1 tablespoon butter
Salt and pepper

Finishing Ingredients


For the Sauce

1 tablespoon orange juice
2 tablespoons olive oil
Salt and pepper

For the Garnish

1 tablespoon lime zest
1 tablespoon orange zest
1 cup diced mango
1 serrano pepper, thinly sliced
2 tablespoons chopped mint leaves

Sous Vide Scallops with Mango and Mint Instructions

Pre-Bath

Salt and pepper the scallops then add to the sous vide pouch in a single layer. Add the butter then seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.

Cooking

Preheat the water bath to 122°F / 50°C.

Place the sous vide pouch in the water bath and cook for 15 to 35 minutes.

Finishing the Sous Vide Scallops with Mango and Mint

Heat a pan over medium to medium-high heat.

To make the sauce whisk together all of the ingredients in a bowl until thoroughly combined.

Remove the scallops from the sous vide bags and pat dry. Sear in the pan on one side until they just begin to brown. Remove from the heat and place on a plate with the browned side up.

Drizzle the scallops with the sauce and top with the garnishes.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Sous Vide Scallops Recipe with Mango and Mint

PTCooking 15M 4 People Ingredients: 1 pound large scallops 1 tablespoon butter 1 tablespoon orange juice 2 tablespoons olive oil 1 tablespoon lime zest 1 tablespoon orange zest 1 cup diced mango 1 serrano pepper thinly sliced 2 tablespoons chopped mint leaves