I just got a new wok from the workshop in SF. Carbon steel. I seasoned it in the oven and then on the stove top with green onions. Looked great! And then I cooked scallops in a brown sauce with Chinese broccolini. The bottom burnt and little black flakes were all over the food. I used the highest heat on a glass cooktop. Where did I go wrong? Did I let the pan dry out too much when cooking the broccoli? Should I start over with the seasoning?