Fill up your water bath about 75% to the top. Submerge your sous vide cooking device & get your water temperature pre-heated to 223 degrees F.
Begin by washing your fresh sea scallops lightly one by one while picking off the "sweet meat" (the muscle that connects the scallop to the shell). Shake off any excess water and place no more than 4-6 scallops into each of three zip lock bags.
Lightly season each bag with a dash of salt, pepper & Cajun seasoning. Try to cover each scallop evenly.
Immerse each zip lock bag into your water bath once at temperature using the water immersion method. NOTE: If you choose to use a vacuum sealed method, be sure to turn off your vacuum before it can squish the delicate scallops.
Set your timer for 30-40 minutes and be sure your bags are incapable of slipping under water and if so they won't fill with water. The less liquid inside the bag is the key to your success in this recipe.
Prepare a cooking pan or cast iron skillet with a light coating of olive oil.
Chop your chives into 1/4" pieces. Prepare your fresh lemon juice by squeezing two quarters of a lemon into a strainer on top of a bowl. Add a handful of pork rinds to another zip lock bag and add a touch of cajun seasoning & garlic powder. Seal your zip lock bag and lightly pound the pork rinds with a soft spatula or rubber mallet until small bits only exist.
After 30-40 minutes of your scallops being in the sous vide bath, remove each one gently and place on paper towels then transfer to a plate. We used a cardboard/paper plate to allow any moisture to be soaked up as well. The drier the scallops are the better they will sear.
Get your pan very hot. Some stove tops may need to be set to high for 3-5 minutes prior, but do not burn your olive oil. Place each scallop gently onto the pan / skillet and let them cook on each side for 90 seconds to 2 minutes. Move your scallops around to avoid sticking. The olive oil as well as a non-stick pan may assist in this effort.
After 90 seconds to 2 minutes, flip your scallop over gently to sear the opposite sides. Plate your scallops on your favorite plate or dish.
With heat on medium-high to high, add 2 tablespoons of minced garlic to your pan. Be sure not to empty any of the scallop-flavored olive oil out of the pan. Stir vigorously for 1-minute and let sit for 20 seconds.
De-glaze your pan using a small amount of your white cooking wine & lemon juice. Stir in your parsley flakes and Cajun seasoning. Increase heat to high.
Add your butter to the pan and begin to stir until the butter is melted and turn off your heat.
Pour this sauce in your pan over all of your plated scallops.
Garnish with chopped chives and pork rind flakes.
DIETARY FACT: This recipe is very keto friendly for those adhering to a low-carbohydrate diet.
FUN FACT: The scientific name for sea scallops is Placopecten magellanicus.