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When I sous vide scallops, I like to cook them at 122°F (50°C) for 15 to 35 minutes and then sear them on one side until they just start to brown.
When I sous vide scallops, I like to cook them at 122°F (50°C) for 15 to 35 minutes and then sear them on one side until they just start to brown. I like to simply season them with salt and pepper, and a light sprinkling of coriander and cumin.
Many people ask why you should sous vide scallops when they are easy to make already. In addition to the peace of mind of knowing that they are perfectly cooked, the sous vide process also slightly changes the texture of the scallops, making them a little firmer and denser.
When sealing, be sure to do it lightly so you do not crush the scallops too much.
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Looking for more shellfish? Check out the sous vide shellfish time and temperatures for all the sous vide information you need.