Scallops are an expensive shellfish normally reserved for extravagant dinner parties and are notoriously tricky to cook. The sweet white flesh contains no protective fat and when pan-frying it is all too easy to end up with a tough rubbery result. The sous vide process can take the element of risk out of cooking as the temperature is kept very low ensuring even cooking throughout.
Try adding different flavours to the bag; lemon or orange zest, dill and curry powder all work very well. You could also use a flavoured oil such as garlic or chilli oil.
Alfred Prasad serves his scallops with a spicy tomato chutney and roasted peppers or for a zingy, fresh starter you could try Richard Corrigan's Seared scallops with salsify, blood orange and brown shrimp.