Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. Use the freshest seafood available, keep everything chilled before cooking, and serve lower-than-130°F preparations immediately.
See our food safety guide.
Texture Profiles
- 122°FTender
- Translucent center with silky texture that melts on the tongue.
- 130°FFirm
- Opaque throughout with firmer texture for heartier preparations.
Prep & Bagging
- Remove side muscle from scallops
- Pat completely dry with paper towels
- Season with salt and white pepper
- Add butter or oil to bag
- Arrange in single layer and seal
Finishing & Searing
- Remove scallops from bag and pat bone-dry
- Heat cast iron skillet until smoking hot
- Add high smoke-point oil and butter
- Sear scallops 30–45 sec per side without moving
- Remove immediately and serve