Preheat the water bath to 122°F (50°C).
Salt and pepper the scallops then lightly sprinkle with the spices. Add to the sous vide bag in a single layer then gently remove the air during sealing. Place the sous vide bag in the water bath and cook for 15 to 35 minutes.
Once cooked, remove the sous vide bag from the water bath and place in a bath of ice water to chill.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Add the onion, white wine vinegar, water, and sugar to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool fully.
Place the cucumber rounds in a colander and toss them with salt. Let sit for at least 10 to 15 minutes.
Whisk or blend together all of the vinaigrette ingredients then salt and pepper to taste.
Remove the scallops from the sous vide bag and slice into 1/4" thick rounds (7mm).
Pile the scallop rounds, pickled red onions, cucumbers, yellow peppers and apples in the middle of a plate. Top with the sunflower shoots and drizzle with the vinaigrette.
Place a bowl upside down over the salad. Using a smoking gun, fill the upside down bowl with smoke then serve.