Sous Vide Scallops with Garlic and Lemon Butter

Ingredients and Weight: - 1 pound fresh sea scallops - 2 tablespoons olive oil - 6 cloves garlic, minced - 1/2 cup dry white wine - 1/2 cup unsalted butter, cubed - 1/4 cup fresh lemon juice - 1/4 cup chopped fresh parsley

Preparation Time: 15 minutes Cooking Time: 30 minutes Difficulty Level: 3 (Moderate)

Preparation Method Steps: 1. Season scallops with salt and pepper. 2. Heat olive oil in a large skillet over medium heat. 3. Sauté scallops for 2-3 minutes per side or until golden brown. 4. Remove scallops from the skillet and place in a vacuum-sealed bag. 5. Add garlic, white wine, butter, lemon juice, and parsley to the bag. 6. Seal the bag and cook in a sous vide bath at 130°F (54°C) for 20-25 minutes. 7. Remove scallops from the bag and pat dry.

Nutritional Information:

Per serving (1/8 of recipe) - Calories: 220 - Fat: 12g - Carbohydrates: 6g - Protein: 20g

Dish Characteristics:

• Tender and juicy scallops
• Rich and flavorful garlic and lemon butter sauce
• Elegant and sophisticated presentation

User Comments:

• "These scallops were absolutely delicious! The sauce was perfectly balanced, and the scallops were cooked to perfection."
• "I'm not usually a fan of seafood, but these scallops changed my mind. They were so flavorful and melted in my mouth."
• "This dish was a showstopper at our dinner party. It was easy to prepare and looked incredibly impressive."

Special Precautions and Tips:

• Use high-quality fresh scallops for the best results.
• Do not overcook the scallops, or they will become tough.
• If you do not have a sous vide machine, you can cook the scallops in a water bath on the stovetop. Keep the water temperature at a constant 130°F (54°C).
• For a more intense flavor, let the scallops marinate in the garlic and lemon butter sauce for at least an hour before cooking.