Sous Vide Coquille St. Jacques

Ingredients

• 8 large sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon minced shallot
• 1 tablespoon all-purpose flour
• 1 cup heavy cream, at room temperature
• 1/2 cup grated Gruyere cheese
• 2 teaspoons white truffle oil
• 3 tablespoons toasted panko breadcrumbs
• 1 tablespoon minced fresh parsley