Sea Scallops Sous Vide

From Wiki

Followed the instruction for temperature (122F for 30min) and stuff here from this instructable.

http://www.instructables.com/id/Twice-Cooked-Sous-Vide-Sea-Scallops/

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...