Sea Scallops Sous Vide
Followed the instruction for temperature (122F for 30min) and stuff here from this instructable.
Made two vacuum bags with two sea scallops in each. In one bag I added garlic, ginger and sesame oil (pinches on each). The next contained butter and garlic. I was afraid I was gonna too much sesame oil. It was probably only a tsp or a little more of sesame oil and that was perfect! More would have overpowered, the ginger and garlic were hinted but not really there. I need to infuse the oil or something next time...