I would not disagree with that. It certainly changes the outer "crust" and mouth feel.

I have had seared both before sous vide and also post. Searing after is the more traditional way (on a 500 degree grill is the way my friend in Bonaire likes to do it best). Before may seal in the flavor better. Some guys just use a torch to get some color on the meat.

This is mostly from my wife. I focus more on the consumption end myself.