Sous Vide Brown Butter Scallops with Polenta

Ingredients

• 1 lb. (500 g) sea scallops, side muscle removed (about 16 scallops)
• Kosher salt and freshly ground pepper
• 2 fresh tarragon sprigs
• 2 fresh thyme sprigs
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into 1-Tbs. pieces, plus 5 Tbs. (2 1/2 oz./75 g) unsalted butter

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