Sous Vide Scallops Temperature Guide
Scallops are another 30-second-window food: the inside should be barely warm and sweet, the outside golden and crisp. Sous vide solves the inside, so the pan only has to build the crust — the classic restaurant method.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
Free shipping on eligible Amazon items · 30-day easy returns · you earn on anything bought within 24h
As an Amazon Associate we earn from qualifying purchases.
Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 125°F for rare-center, 135°F for a fully opaque but tender scallop — 20-30 minutes. Dry the scallops very thoroughly (wet scallops steam, not sear). Sear 60-90 seconds per side in clarified butter or oil until deeply golden — don't move them in the pan. Serve immediately; scallops don't rest.
FAQ
What temperature for scallops?
125°F for a rare, sweet center, 135°F for fully opaque. Both stay tender.
How long do scallops take sous vide?
20-30 minutes — enough to bring them to temperature without turning them mushy.
Why won't my scallops sear?
They're wet. Pat them completely dry and use a very hot pan with clarified butter — moisture is the crust killer.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.