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1
In a large bowl, combine the water and salt, stirring until the salt is dissolved.
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2
Remove the muscle from the scallops and place the scallops in the brine for 10 minutes.
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3
Remove and pat dry.
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4
Preheat a circulating water bath or large pot of water to 122F (50C).
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5
Set two sheets of plastic wrap on a work surface and arrange 4 scallops on each sheet, end to end, so they resemble scallop logs.
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6
Wrap the plastic tightly around the logs and then seal them in vacuum bags.
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7
Alternatively, you can place the logs in large zip-top bags and seal them, squeezing out as much air as possible.
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8
Place the bags in the water bath and cook the scallops for 30 minutes, then transfer the bags to an ice water bath and let cool.
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9
When the scallops are cold, transfer them to the refrigerator.
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10
They will keep for up to 2 days.
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11
To cook the scallops a second time, heat a heavy-bottomed pan that is large enough to comfortably hold all the scallops over medium-high heat.
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12
Unwrap the scallops and season them with salt.
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13
Pour the oil into the pan and when it just begins to smoke, add the scallops.
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14
Sear the scallops on one side.
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15
When they have formed a dark golden crust, 2 to 3 minutes, flip them over and add the butter to the pan.
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16
Baste the scallops with the butter until it stops foaming.
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17
Remove the scallops from the pan, let rest for 5 minutes, and serve.
