Hi folks, I live on the West Coast of Scotland and have access to the freshest, largest, freedived (by me) king scallops you'll ever get. My problem is this: I don't actually know how to cook the perfect scallop and having never paid to have scallops served to me by a professional chef or in a top eatery, I have nothing to compare with. From all the tips and info I've found on the internet, either the scallop is over rated or I'm missing the best way of cooking. I've tried the hot pan to caramelise the scallop, various temperatures, cooked in oil, butter, but still don't feel that I get the best result. However, perhaps the visual on TV with chefs, may not match up to the taste. So, as you see, I have nothing really to compare my own cooking with. My own preference is to eat the scallop raw, so sweet, taste of the sea, slightly salty and creamy taste. It almost seems a shame to cook it. I see the TV chefs with really hot pans, 1 min either side, I just feel that makes the scallop rubbery (or is it supposed to be rubbery)? Here's my questions to you chefs out there is: what exactly is the prefectly cooked scallop? 1. What does it look like 2. What is the texture? 3 What temperature is best to cook the scallop 4. Oil or butter 5. What is the taste I love the crispy brown caramelised look, but the flesh seems too tough. If I cook it slower in less heat, I can almost get it melt in the mouth (rawish) but miss the 'visual' of the caramelised surface. I'd love to hear some comments on cooking the perfect scallop and the different opinions and feedback. cheers folks You'll see the size of my scallops in my hand in the pic, sometimes I'm amazed myself at the sheer weight of abductor muscle.