I have cooked large scallops (the 2 1/2 x 1 1/2 inch kind) in a pan with a lot of butter but I end up cutting the scallops into quarts because I fear they won't cook all the way through. I want the scallops fried in butter. Can I cook them safely without cutting them up? If so how long do I cook them, on what temperture and do I stir them all? How do I know when they are done? The labely says when they are "opaque". I don't exactly know how to tell that.