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wrote:
> 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.

Cook them fast and hot if you like a seared surface. Two minutes on a
side in a hot skillet. You can eat scallops raw without safety concerns.
They're a standard feature of sushi, ceviche and escabeche dishes.

All you really want to do is to cook them enough to firm up. If the
centers are still rare, that's fine.

Pastorio