Sous Vide Scallops with Garlic and Lemon Butter

Step 1
Fill a medium pot with warm water. Attach the sous vide and set the temperature to 123 degrees F (51 degrees C) to preheat.

Step 2
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.

Step 3
Place scallops into the preheated water in the pot and cook for 30 minutes.

Step 4
Remove scallops from the bag and pat dry thoroughly; if scallops are wet, they will not sear well.

Step 5
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.

Step 6
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.

Step 7
Spoon sauce over scallops; sprinkle with green onion tops to serve.