Last month, for our anniversary, we went to a restaurant that we both like, but prices keep it on our 'special occasion' list. I had a wonderful scallop dish and when I got home I searched for a similar recipe as a starting point for duplicating it. I was very surprised to find the actual recipe on a local news site in their food section.
Made it last night and will definitely do it again. Sous vide sea scallops with an orange miso glaze, over a roasted corn and edamame succotash, on top of truffles grits. In the restaurant it was garnished with pork belly, but the recipe just called for bacon - I went with the belly and I'm glad I did.
I thought 135 for 30 minutes was too long on the scallops especially with the acid in the orange juice, so I did 130. Next time I'll cut back more and only do 15-20 minutes at 125. I suspect the time/temp in the published recipe might have been for liability reasons, with so many people paranoid about food safety.
Their picture is so much better than mine.
And the recipe...
Chef's Kitchen: Birch & Vine's Sous Vide Sea Scallops