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Written by Jason Logsdon

Sous Vide Scallops Recipe with Mango and Mint

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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.

Sous vide scallops mango

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Scallops with Mango and Mint you can check out the following.

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!

Sous Vide Scallops with Mango and Mint

  • Published: July 7, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 50 or up to 70 Minutes
  • Cooks: 122°F (50°C) for 15 to 35 Minutes
  • Serves: 4

Ingredients for Sous Vide Scallops with Mango and Mint

  • For the Sous Vide Scallops

  • 1 pound large scallops
  • 1 tablespoon butter
  • Salt and pepper

  • 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

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Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Scallops with Mango and Mint

For the 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.

For the Sous Vide Scallops

At least 50 to 70 minutes before serving

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.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For 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.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Photo Credit: CLCulinary

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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
4 stars - based on 99 reviews
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.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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