Author: Givan van Souvy

Persons: 4

Temperature: 52

Cooking time: 30 minutes

Prep time: 5 minutes


  • 8 Scallops Saint-Jacques
  • Sea salt
  • Black pepper
  • Paprika powder
  • Pesto
  • Red onion
  • Olive oil


  1. The preparation -

    Set the sous vide device to 52 degrees and let the device preheat. Remove the scallops from their shells if this has not already been done. The easiest way to do this is to hold the shell with the flat side up. With a short knife you can make a small opening between the shell and then cut the sphincter. Then clean the shell with some cold water and pat the scallops dry.

  2. 52 degrees, the perfect temperature -

    Add all the scallops to the vacuum seal bag with a dash of olive oil, salt and pepper. Vacuum the bag with a vacuum sealer. Then let the scallops cook in the sous vide container for 30 minutes.

  3. Just bake -

    After 30 minutes, remove the bag from the water and gently pat the scallops with some paper towels. Heat a pan with a knob of butter. Then fry the sous vide scallops over high heat for 30 seconds per side. You can also use a kitchen burner instead of the pan.

  4. To serve -

    Serve the scallops saint-jaques on a plate with some pesto and season with some extra black pepper, red onion and paprika powder!

    You can serve these scallops as an appetizer or a side dish! Share your results with us via Instagram, Pinterest or Facebook !

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