Seared Scallops with Lemon Herb Slaw

Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins

This is a great, easy recipe with the Sous Vide. You can also just Pan-Fry the  Scallops, but a little tougher to cook.   I use the Olive-A-Sudden Garlic infused Olive oil in my Slaw.. Very tasty!!


0/12 Ingredients
Adjust Servings
    For Sous Vide Cooking
  • Pan Cooking
  • Slaw


0/4 Instructions
  • For Sous Vide cooking, preheat water to 123.8 degrees. lay scallops out on plate and pat dry. season with salt and pepper. Put in 1 tablespoon of olive oil and Scallops in bag. making sure Scallops are in a single layer. Vacuum seal or put in zip lock bag . Make sure there is no air in zip lock bag. Cook for 30 min. While cooking, Make Slaw or if your Pan frying instead, make Slaw first.
  • For Slaw, Heat skillet up to med. heat and add 2 tablespoons of Garlic Olive Oil to pan. Add Spinach and stir and coat with oil. Cook till leaves start to wilt.. (about 4 min.) Put in a big bowl. Add Basil, Parsley, Garlic, Cilantro, Chives Red Onion, and Lemon Juice to bowl. toss till mixed then let rest for 5 minutes. Add 1/4 cup Garlic Olive oil and mix.
  • Heat up a skillet to high and add butter till melted. if frying scallops, pat dry Scallops and season with Salt and Pepper. Put in pan and cook till nice sear turn about every minute since they are raw. ( about 4 minutes total). If Sous vide, Remove from bag and pat dry, then sear each side( about a min. per side)
  • Lay Slaw on plate and put Scallops on top... Enjoy!!

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