Shellfish
Delicate, butter-tender scallops with perfect translucency - never rubbery or overcooked.
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Scallops have a tiny window between tender and rubbery. Sous vide lets you hit a perfectly buttery center with clean translucency, then you can do a quick hard sear for a caramelized crust. This guide covers timing and finishing so you get restaurant texture every time.
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122°F
Translucent center with silky texture that melts on the tongue.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 122°F | 30 min | 45 min |
| Firm | 130°F | 30 min | 45 min |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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Plump, snappy shrimp with perfect texture for cocktails, scampi, tacos, or garlic butter platters.
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