Okay, so I'm a newbie to this wonderful forum and by no means a professional..but in need of help in searing U8 (large) sea scallops for a Christmas gathering of 12. I've done it before for two but never for twelve. I know most of the basics as in: HOT cast iron pan, clarified butter/oil, not too long on each side, plenty of space between....but I've got a conundrum..how do I possibly serve them hot/fresh with this many guests??? All of the side dishes will completed and the Filet Mignon roast will be resting before sliced...but I need help in the presentation of the scallops without serving them individually! Any help greatly appreciated!!