I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan
with a lot of butter but I end up cutting the scallops into quarts
because I fear they won't cook all the way through. I want the
scallops fried in butter. Can I cook them safely without cutting them
up? If so how long do I cook them, on what temperture and do I stir
them all? How do I know when they are done? The labely says when they
are "opaque". I don't exactly know how to tell that.