This is a Sous-Vide recipe that yields amazing scallops. I often double the recipe for family of 4.
Taken from The Essential Sous-Vide Cookbook by Sara James
Pre heat Sous-vide to 122F and preheat oven to 475
Bag Scallops into a single later
Cook for 20 minutes (30 if frozen)
While cooking, toss asparagus 1 tsp of olive oil,, salt and pepper. Bake in oven for 6 minutes and then put aside to keep warm.
In a large skillet cook pancetta until crisp, remove pancetta but leave the drippings in the pan.
Prepare a water/ice bath. When scallops are done, put them in the ice bath for 10 minutes. Save the juices from the bag.
Salt and pepper the cool scallops. Add some olive oil to drippings and reheat until just smoking. Sear Scallops 1 min each side
Keep skillet hot and drippings in pan. Add OJ, wind and bring to boil. Cook until it reduced to 1/2 a cup. 5-10 minutes. add 1 TBSP butter and Parmesan cheese
Serve sauce on the bottom, and scallops and asparagus topped with chives and pancetta.