Instructions

1. Set up immersion circulator in a waterbath and preheat water to 122 degrees F.
2. Season the scallops with salt and pepper. Add scallops to a bag and remove the air. Add the bag to the water and cook for 25-45 minutes (I recommend 30 on the nose).
3. When the scallops are done, heat a cast iron or stainless steel skillet over high heat. Add 1 tbsp of butter and melt. Sear the scallops quickly (less than 30 seconds!) on each side until golden brown. Remove to a plate.
4. Reduce heat to medium and add remaining butter. Cook until melted and beginning to brown. Turn off heat and add lemon juice and parsley. Taste and add salt if necessary.
5. Pour the sauce over the scallops and serve.