These scallops should only be cooked for a maximum of 2 minutes per side in a pan of hot oil (high heat). Using a cast iron pan will also ensure an even heat throughout and you’ll also want to make sure that there is some space between the scallops so that they don’t steam each other.   Lastly, coating the scallops with flour will always result in a beautifully seared crust on the outside of every scallop!