First of all, arrange an immersion circulator and give a water bath. Get the water ready by preheating it to 122 degrees F.
By using salt and pepper, season the scallops. Keep the scallops in the bag and discard the air. After that, gently add the bag to the water and keep cooking it for 25-45 minutes.
Heat a stainless steel skillet or cast iron on high heat flame when the scallops are wholly done.
Mix one tablespoon of butter and melt it. After that, quickly sear the scallops on each and every side, and turn them golden brown shaded. Take out the scallops on the plate.
Decrease the heat flame to medium and mix up leftover butter. Cook it until the whole butter is melted and starts to turn brown. Turn off the flame and mix the parsley and lemon juice. Taste the scallops and adjust salt and pepper if you feel.
Stream the sauce on the scallops and enjoy!
