re: Cooking scallops. UPDATED with pics.

Sea scallops, very hot and fast. Do not overcook. How do you know when you've cooked them too long? Over a minute and a half on each side max. You're just looking for that lovely sear, so a hot pan is a must. A rare scallop on the inside should be welcomed, and one of the sweetest proteins you've ever supped on. I always have some in my freezer ready to thaw and cook.