Sous Vide Scallops

Pat the scallops dry with paper towels to remove excess moisture. This helps them sear properly later.
Season the scallops evenly on both sides with kosher salt and freshly ground black pepper.
Place the scallops in a single layer in a vacuum-seal bag, ensuring they don’t overlap. Add 1 tablespoon of unsalted butter to the bag.
Seal the bag using a vacuum sealer or the water displacement method.
Preheat a sous vide water bath to 130°F using a sous vide immersion circulator.
Submerge the sealed bag in the water bath and cook for 30 minutes. The scallops should be tender and slightly translucent when done.
Remove the scallops from the bag and pat them dry with paper towels. Discard the cooking liquid.
Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 30 seconds on each side until golden brown. Drizzle with fresh lemon juice and sprinkle with chopped parsley before serving.