Sea scallops are my favorite meat, but preparing them can be hit or miss. Since they are so delicate, scallops are often overcooked, and while they might remain sweet, this still results in a rubbery dish. Cooking scallops en sous vide makes getting them perfect much easier. And they are perfect. Be careful if you try these -- you'll never enjoy scallops at a restaurant again.
In this recipe, I was generally inspired by Sous Vide Scallops
at Believe the Lie, and Twice Cooked Scallops
at Ideas in Food.
Here's the short form of the recipe:
Cook scallops with butter, salt, and pepper at 122 F
Chill the scallops in an ice bath
Sear the outside in very hot oil