This is a technique I learned on TV, when this chef was showing how to slow poaching salmon in olive oil. It is better to use fresh scallop, take the whole thing out from the shells, clean it, dry it as much as you can with a kitchen towel or paper towels, poached in whole with the skirt on in olive oil in the oven set to 250F. And the scallops must be completely immersed in the oil.And the dish should stay in the oven for at least 30 minutes.
Give it a try! The texture will be different from pan seared or served raw – it is kind of like in between the textures created using those 2 other methods.