Sous Vide Scallops with Garlic and Lemon Butter

Prepare the Sous Vide Bath: Fill a medium pot with warm water. Attach a sous vide immersion circulator and set the temperature to 123°F (51°C). Allow the water to preheat. (10 minutes)

Prepare the Scallops: Remove the small, tough muscle from the side of each scallop, if present. Pat the scallops dry with paper towels and season lightly with sea salt and freshly ground black pepper. Place the scallops in a resealable plastic bag. Remove the air from the bag using the water displacement method (slowly lower the bag into the water, allowing the pressure to force the air out; seal just before the opening goes underwater).

Sous Vide Cooking: Once the water bath is preheated, carefully place the bag of scallops into the water. Ensure the scallops are fully submerged. Cook for 30 minutes.

Prepare for Searing: After 30 minutes, remove the scallops from the water bath and carefully open the bag. Transfer the scallops to a clean plate lined with paper towels. Pat them very dry; this is crucial for achieving a good sear. (5 minutes)

Sear the Scallops: Heat olive oil in a small skillet over medium-high heat until it shimmers, indicating it is hot enough. Gently place the scallops in the hot oil, making sure not to overcrowd the pan. Sear for about 2 minutes, until the bottoms are lightly golden brown. Turn the scallops and cook for 1 more minute, until the other side is also lightly browned and the scallops are just cooked through. Transfer the seared scallops to a warmed serving dish. (5 minutes)

Make the Garlic Lemon Butter Sauce: Add the minced garlic to the same skillet (there should be enough oil left; if not, add a touch more). Cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to burn the garlic. Deglaze the skillet with the dry white wine and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the dried parsley and Cajun seasoning (if using). Simmer the sauce for 2 minutes, allowing it to reduce slightly. Reduce heat to low and stir in the cold, cubed butter, one piece at a time, until it is just melted and the sauce is emulsified. Do not allow the sauce to boil. (5 minutes)

Serve: Spoon the garlic lemon butter sauce generously over the seared sous vide scallops. Sprinkle with finely chopped green onion tops for a touch of freshness and color. Serve immediately.