Fill a large basin/pot or sous vide container with water and clip the immersion circulator on the side.
Turn on your immersion circulator and set the temperature to 122F degrees. Let the water come to the correct temperature before adding the scallops.
Place the sea scallops on a plate season with the salt and pepper.
Place them in a sealable bag. I use a Foodsaver for this part, but any well sealed zip lock bag will work as well. Make sure they are in a single layer.
If you're using a Foodsaver, use the airtight seal. If using a ziplock bag, slowly place the bag in the water while sealing it. This should push all the air out.
Use a clip to clip the bag to the side of the container to ensure it stays under water if it is floating.
Cook for 30 minutes. Remove from the water and place in an ice bath for 10 minutes.
Remove the scallops from the bag and place them on a plate. Pat them dry with paper towels.
Heat a nonstick skillet over high heat and add the tablespoon of butter. Place them scallops in the skillet and sear for 1 minute per side (there should be a browned crust on each side).
Remove and serve drizzled in the lemon butter sauce (below).