Tossing your wings in this sauce is a terrific idea. Although the honey lessens the heat a little, be advised that this sauce contains a lot of fire. My absolute favorite wing sauce recipe is this one. After cooking, coat the wings with sauce or brush them on.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
Ingredients
- 6 sea scallops
- salt and ground black pepper to taste
- ½ tablespoon olive oil
- 1 teaspoon garlic, finely minced
- ¼ cup dry white wine
- 2 tablespoons lemon juice
- ½ teaspoon dried parsley
- 1 pinch Cajun seasoning
- 2 tablespoons butter
- 1 tablespoon finely chopped green onion tops
Instructions
- Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.
- Remove tough muscle from sides of scallops, if present, and lightly season with salt and pepper. Transfer scallops to a resealable plastic bag and remove all the air using the water immersion method.
- Place scallops into the preheated water in the pot and cook for 30 minutes.
- Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.
- Heat olive oil in a small skillet over medium-high heat until it shimmers. Sear scallops in hot oil until bottoms are lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove scallops from the skillet to a warmed dish.
- Add garlic to the skillet; cook and stir until fragrant, about 30 seconds. Deglaze the skillet with white wine and lemon juice, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted.
- Spoon sauce over scallops; sprinkle with green onion tops to serve.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 10 g |
| Sodium | 548 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I only cooked them in the pot until the scallops turned white and then seared them the rest of way in a pan on the stove. I don’t like overcooked scallops myself and I’m used to searing them in a pan. Other than that, the flavors were great, and I would do this again using same ingredients.
Served these with homemade fettucine. Fantastic! I did make extra of the garlic and lemon butter sauce.
Scallops came out fine, but more overdone than when I sear them on the stove.
This has a great flavor! I served it with a grain bowl and seared kale. The mixture of flavors was terrific.
Sous vide is the perfect way to prepare scallops. Never raw in the center and never rubbery.