"jmcquown" > wrote in message
. ..

> You don't want to *brown* them or they will turn
> into expensive pieces of rubber. When the scallops
> turn white with no more pink, they are opaque and
> done. And delicious!

For large scallops -- such as the OP's -- I prefer them seared and served
still translucent (although hopefully warm ) in the middle. If your
seafood source is reliable, there shouldn't be safety issues.

But, then, I've been known to eat them raw, too.
-j