Great to know, thanks! Basting in butter sounds like a great step, I'll try that next. I have tried searing them in butter but it burns too easily. But I love the taste of butter and it should also promote the maillard reactions that brown the scallops - I once tried dusting the chilled scallops in powdered milk before searing them to see if that helped them caramelise (after seeing Heston do it with chicken wings) but it didn't seem to do much. Basting in butter after they've been seared sounds like the best of all worlds...
I learned to press them very gently into superfine sugar before browning. Since creating the Maillard effect give them a "sweeter" taste, it doesn't make a difference in taste, of, if it does, it just makes it better.
Then brown/sear in clarified butter or ghee, ands baste with the same. I promise, these will be the best scallops you've ever had. In fact, you'll probably need to buy more than usual because they're so good!
[Moderator note: This topic continues here, Sous Vide: Recipes, Techniques & Equipment (Part 9)]
Edited by Mjx, 19 January 2014 - 05:35 PM.
Moderator note added.