A line cook in Seattle told me to always sear scallops on high heat

I was working a pop-up last fall, and this guy was adamant that a screaming hot pan was the only way. He said, 'You get a better crust, period.' But I've found a medium-high heat for a full 90 seconds gives me more control and a perfect cook through. Anyone else have a strong opinion on scallop technique?

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