I've been taking advantage of scallop season; this will be my third attempt with Nantucket bay scallops. For the first dinner, I tried Bittman's high-heat roasting method from the NY Times but the scallops did not brown much at all.
Last week, for my second effort, I coasted them with seasoned flour and sauteed in ghee, then deglazed with white wine. The result was an improvement over the first attempt. But even though I shook off the extra flour after putting them in the zip-loc with the flour, I had quite a bit of flour in the saute pan, which then burned a bit. Also, since the scallops were so tiny, it was took a long time to turn them all with tongs, so I was not able to brown both flat sides. How to handle this, or should I just forget about browning both sides?
Another question: Many scallop recipes instruct cooks to "dust with flour." Does this mean literally to dust some flour over the scallops, rather than put them in the plastic bag as one might do when breading chicken breasts?
Please let me know if you have a very simple plan for preparing these sweet morsels.