Scallops with Cauliflowerand Brown Butter Tahini Sauce


Perfectly cooked sous vide scallops sing when paired with a flavorful sauce.



8 large dry scallops
½ tsp salt
¼ tsp white pepper, ground
1 Tbsp unsalted butter
½ Tbsp fresh truffle, sliced, to garnish
Chives, chopped, to garnish


1 head yellow cauliflower
¼ C water
7 threads saffron
1 head purple cauliflower
¼ C beet juice
2 tsp salt, divided
Pinch pepper

Brown Butter Tahini Sauce:

1 lb unsalted butter
½ C heavy cream
2 Tbsp tahini
1 tsp salt
1 Tbsp honey
2 lemons, juice and zest
½ C extra virgin olive oil



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Three-quart stockpot
  • Small saucepan
  • Skillet
  • Wooden spoon
  • Zester
  • Hand blender


Prepping time: 30 minutes / Cooking time: 45 minutes (excludes sous vide cooking)




For the Scallops:

  1. Set the circulator to 129.2°F (54°C).
  2. Examine the scallops and gently clean away the foot and any shell fragments.
  3. Season with salt and pepper. Place the scallops and butter into a sous vide pouch and seal. Cook in water bath for 50 minutes.
  4. After cooking, rest scallops in unopened pouch at room temperature for 10 minutes.
  5. Open the pouch and place the scallops on a wire rack or paper towel and pat dry; set aside.


For the Cauliflower:

  1. Set circulator to 181.4°F (83°C).
  2. Clean cauliflower heads and cut into one-inch steaks.
  3. Place yellow cauliflower steaks in a sous vide pouch with water, 1 teaspoon salt, pinch of pepper, and saffron.
  4. Place purple cauliflower in a separate sous vide pouch with beet juice, 1 teaspoon of salt, and pinch of pepper.
  5. Seal bags and cook for 40 minutes.
  6. Once cooked, remove from water and set aside.


For the Brown Butter Tahini:

  1. In a three-quart stockpot over medium-high heat, clarify the butter, about five minutes.
  2. Allow the solids to settle and begin to brown. When the butter has become light brown, remove from heat and strain the clear fat and caramelized solids.
  3. Save the clarified fat for searing the cauliflower and scallops.
  4. Return the solids to the pan and place back over heat.
  5. Add the cream to the pan to deglaze and scrape the bottom of the pan with a wooden spoon to help release the caramelized solids.
  6. Reduce the cream to infuse with brown butter flavor, about five to seven minutes.
  7. Set aside to allow to cool slightly.
  8. Add tahini, salt, honey, lemon juice, zest, and warm cream to a high-speed blender. Emulsify by slowly adding olive oil while blending.
  9. Season to taste, and blend for three minutes. Set aside.


To Serve:

  1. In a skillet over high heat, drizzle enough clarified butter to cover the bottom of the pan.
  2. Sear the scallops until golden brown, about one minute a side. Remove from pan and place on a rack to let butter drain off before plating.
  3. Next, sear the cauliflower in more clarified brown butter, about 30 seconds per side.
  4. Place the tahini sauce on plate, then layer the scallops, cauliflower, and truffles.
  5. Garnish with chives.
Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.

Want to Learn More?

Learn Sous Vide from the Masters

Since 1991, CREA has been the definitive source for mastering the revolutionary sous vide cooking method. Through online and in-person training, CREA sets you on the path to successfully incorporate sous vide cooking into your professional and personal practice.

Visit CREA