1-1/2 to 2 lbs scallops
1 stick butter
enough flour to dredge scallops
heat on med high one big or two medium sized iron pan (enough to cook all scallops just at one time. (If you cook more than one batch, the butter tends to make the subsequent batches blackish instead of golden brown). Melt butter and quickly try to dredge the scallops and place on pan. Cook each side (top and bottom) 1-2 minutes. I usually serve these on the pan itself with all the melted butter. Do not overcook.