Just got back from the Farmer's Market with 12 enormous scallops (2-3 ounces each), that I plan to cook tonight, but I need some cooking time advice. They are currently marinating in my own special blend of equal parts rice vinegar, sake and soy sauce with plenty of ginger and red pepper flakes, then I plan to sear them in an iron skillet lined with sesame oil for one minute on each side, then pop the whole skillet into an over at 450.
My questions: (1) will the searing be enough to cook them all the way; (2) if we want them cooked but not at all overdone (medium to medium rare), how long should the skillet be in the oven; (3) do they have to be removed from the skillet immediately after coming out of the oven; and (4) how much will they cook after coming out of the oven? Serving on a bed of sauteed bok choy, basil and rapini, and also trying to decide if adding fresh garlic to that would be one flavor too many.
Any and all thoughts welcome.