Sous Vide Scallops Recipe 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.