You are inferring that you can somehow cook something as long as you want to after sousvide and it will not raise in internal temperature.
Implying that a properly seared scallop is somehow overcooked and bitter by your standards is a cop out, frankly. That caramelization doesn't make the scallop bitter. It makes it sweet. That is the glory of a scallop and that's what the scallops you are showing are missing. They are only half seared. And yes, it is very easy to judge the sear on a scallop, and most other meats, simply by looking.
You are obviously passionate about sous vide, and it certainly has it's place, but I think your passion maybe clouding your judgment on when it is appropriate.
Here is a dish in which the scallops were sous vided and smoked, but not seared at all.
This dish was entered in a cooking competition a few weeks ago.
I won the competition.