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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.
>

Opague means you can't see through them as opposed to being able to see
shadows though them as they would be if undercooked. The scallops
should be a creamy white instead of a thinned skim milk look. Be
careful not to overcook them or they will be rubbery. Scallops cooked
in garlic butter are a real delight.