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30-Minute Sous Vide Scallops with Beets

Butter-poached sous vide scallops seared hard for crust, served over already-cooked beets tossed in a red wine vinegar and honey vinaigrette.
Print Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Servings: 4
Calories: 260
Ingredients Method

Ingredients
  

  • For the Scallops
  • 1 lb large sea scallops about 12 to 16, side muscle removed, patted dry
  • 3 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 1 garlic clove smashed
  • 1/2 teaspoon salt
  • 1 tablespoon neutral oil for searing
  • For the Beets
  • 2 cups already-cooked beets steamed, roasted, or store-bought vacuum-packed, sliced or diced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • To Finish
  • Fresh dill or chives chopped
  • Flaky salt
  • Lemon wedges

Method
 

  1. Set a sous vide immersion circulator to 130°F (54°C) in a pot of water.
  2. Season the scallops lightly with salt. Place them in a vacuum-seal or zip-top bag with the butter, thyme, and garlic.
  3. Submerge the bag in the water bath and cook for 30 minutes.
  4. While the scallops cook, toss the already-cooked beets with the olive oil, vinegar, honey, salt, and pepper. Let sit at room temperature.
  5. Remove the scallops from the bag, reserving the butter, and pat them completely dry with paper towels.
  6. Heat the oil in a heavy skillet over high heat until almost smoking. Sear the scallops for 45 to 60 seconds per side, until deeply golden.
  7. Divide the beets among plates, top with the seared scallops, and drizzle with the reserved butter. Finish with dill, flaky salt, and lemon wedges.