This is based on a recipe from Paula Boyer Rougnys, Happiness Is A Kitchen in Maine. She says you may optionally Skip the flour step and saute scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce.
Butter-Fried Sea Scallops -- oh my. Look how much golden brown goodness this thing has! I could eat the picture it looks so good. And -- I have scallops so I am thinking maybe a scallop Monday might not be a bad idea.