Hahah yeah, my boss told me how to cook the scallops, as thats the one seafood I've never been able to get right. He told me to get the oil ripping hot, drop each scallop down, then pick each one up and give it a quarter rotation, then set it back down. Get's a nice caramelized crust on it, and still cooks it through... needless to say when I went home and made the dish, the scallops were perfect. Who did you learn from?