We are somewhat creatures of habit in my house and every Saturday night is seared tuna and scallops. I usually use U10-16 scallops which tend to be on the smaller side of that range (more U16 than U10). I ran into the grocery store this morning to grab an apple and spotted the most amazing-looking scallops which I could not resist. They are U6-8. I love simple scallops, perfectly medium-rare and plan to sear on a hot cast iron pan-quick and simple and the entire meal usually takes less than 3 minutes to cook. As a fan of medium-rare and not rare scallops, any ideas how long to sear these huge pieces of seafood gloriousness? 3 minutes on each side too long?