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
Step 1: What is Sous Vide?
My two favorite references for sous vide are Thomas Keller's Under Pressure and A Practical Guide to Sous Vide Cooking by Douglas Baldwin.