Paul M. Cook wrote:

> Scallops should be extremely soft and almost gelatinous. The preferred way
> to cook them for those that like them is to sear the outside and serve them
> raw on the inside. Some people just think they should be warmed through.
> They are like raw oysters, you love them or you don't.


I don't know how anyone could not like scallops. I think they are
delicious. I don't know which way I like them best. I like the large
ones pan seared, in a bon femme sauce and cheese (Coquilles St Jacques),
breaded and broiled, in a sea food souffle, or even breaded and deep fried.