Rodney Myrvaagnes wrote:

> They don't get tough at all. Take dry scallops, which the OP didn't
> have. Heat a dry cast iron skillet til really hot. Drop the scallops
> on it. They will stick ang get a brown crust in a few seconds. Flip
> and do the same again.
>
> The middle will still be barely warm.
>
> This will never work with soaked scallops.
>

Yep. My introduction to the soaked scallops. I had bought some nice big sea
scallops. Put a pan on a medium high heat and let it get nice and hot.
Plopped the scallops on the hot pan and when I figured it was time to flip
them over most of them disintegrated. :-(