We - part of a small cooking group - have decided to make a cold cucumber, mint soup for the first course - the main is going to be Shrimp Sambal. We read a review on Epicurious that suggested the addition of seared scallops which sounds rather elegant and adds a dimension to the soup. We are in southern Baja so shrimp and scallops are plentiful - thus the emphasis on shell fish. So I'm just wondering if the scallops should be seared ahead of time and chilled or seared at the last minute and added hot? Any suggestions? The soup is really very simple - we are going the route of yogurt but using home-made yogurt. Thanks for any ideas.