• Fill a large basin/pot or sous vide container with water and clip the immersion circulator on the side.
• Turn on your immersion circulator and set the temperature to 122F degrees. Let the water come to the correct temperature before adding the scallops.
• Place the sea scallops on a plate season with the salt and pepper.
• Place them in a sealable bag. I use a Foodsaver for this part, but any well sealed zip lock bag will work as well. Make sure they are in a single layer.
• If you're using a Foodsaver, use the airtight seal. If using a ziplock bag, slowly place the bag in the water while sealing it. This should push all the air out.
• Use a clip to clip the bag to the side of the container to ensure it stays under water if it is floating.
• Cook for 30 minutes. Remove from the water and place in an ice bath for 10 minutes. 
• Remove the scallops from the bag and place them on a plate. Pat them dry with paper towels.
• Heat a nonstick skillet over high heat and add the tablespoon of butter. Place them scallops in the skillet and sear for 1 minute per side (there should be a browned crust on each side).
• Remove and serve drizzled in the lemon butter sauce (below).

Lemon Butter Sauce

• Heat the butter over medium heat until melted.
• Add the garlic and sauté until it starts to lightly brown.
• Add the salt, lemon zest and lemon juice and cook for 1-2 minutes. Add any additional salt to taste.
• Remove from heat and serve drizzled over the scallops.