I know, they are just the baby sea scallops instead of the monster bay scallops, but I am fine with it. The trick for me is getting a hard sear on frozen anything and yes, the pan is a little crowded. My solution, as the juices collect, I strain everything over a bowl and reserve the juices until I am able to crisp the edges of the scallops. I season with salt, pepper, and Old Bay.
I coat the scallops with flour and let it go for a few minutes in the hot pan before adding the reserved juice back, chopped garlic and parsley, some butter and half/half. One minute the sauce was still runny so I mixed a pat of butter with flour then dropped it in. As soon as it melted, the liquids had become creamy and smooth.
I served it over thin spaghetti and though it is not the Mr.'s favorite, he did appreciate the execution of the dish. I will be enjoying some flavorful left-overs this week at work. Having all four of us together for dinner was enough to leave me feeling Fed Well.