Nervous scallop newbie here - I've broken the budget and splashed out and bought some fresh Tasmanian scallops - never cooked them before.
Read a previous thread on cooking them - season, hot hot pan, oil and butter, don't overcook. Ok so I'm pretty set there.
Question - do i let them get to room temp first - like steak - or can they be done from cold? Also, I'm thinking a minute per side - should they feel soft like a rare steak to the touch when done right?
Any help would be great - I don't want to waste them
Or would I be better off as a newbie with them and panne and deep fry?(feel I'm gonna get some flak for suggesting that hehe)
Thanks in advance
DC