This recipe teaches you how to sous vide and sear scallops from fresh or frozen perfectly. The time and temp for sous vide scallops is very similar to other seafoods: 122 degrees for 20-45 minutes. I like to do a half hour even. Top the scallops with brown butter sauce and serve with a side of sous vide asparagus, or your favorite vegetable side dish.
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.