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Got to agree with smokey, scallops need very high heat at least for initial quick searing, then you can turn it way down (to compensate for the initial flash frying) and continue with the rest of the recipe whilst trying to keep them tender.
I tend to use them as an entree (appetiser) rather than a main.. simply flash seared with a little seasoning and on a scallop sized cylinder of pinenut infused mash or maybe with an artichoke cream.
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