At my restaurant we sell a lot of Scallops Scampi Style. The procedure is as follows: When the order comes in we sear the scallops (cook to rare temp.), then remove scallops from pan, then deglaze with white wine, then sweat minced shallots and garlic, then go on to complete the sauce and at the last minute heat the scallops back up to medium rare and add to the pasta and sauce. I hate cooking the scallops so far in advance, but if I wait too long then the line gets bogged down while I am doing a thorough sweat of garlic/shallot. At one time we kept pre-sweated shallots on the mise en place, but discontinued the practice because I had the hunch that doing so would diminish the quality of the shallot. What are your thoughts about pre-sweating? Thanks!