I used tarragon instead of the oregano and thyme, because it is much more subtle. I think it's also a better fit with the delicate flavors of shellfish. The folks who've had trouble with the flour getting soggy and falling off may have been using scallops that have water added. They release it as soon as they hit the pan. It's important to check the label when you buy frozen ones, and look out for clumps of ice in the bag or excessive frost on the scallops. They should look relatively dry, with no opaque edges that indicate frost burn. Icy clumps not only indicate that water was added, but that they probably thawed at some point and were re-frozen.That's always the case if you see frost burn. Thawing and re-freezing always mean less flavor and a shorter life in you freezer. Someone mentioned using sea scallops instead of bay, and I agree. If you buy them fresh they should look solid, firm, and somewhat dry-not watery and flaccid. Ask the clerk if water has been added. I think buying fresh is better because you can see the condition of the meat. It's hard to judge that when they're frozen. But I've had great, flavorful (and dry!) frozen scallops too. Hope this helps!
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I used tarragon instead of the oregano and thyme, because it is much more subtle. I think it's...