This weekend I purchased large (10 to a lb.) sea scallops at Cosco. I floured them in Wonder,(Wondra) flour which is very fine. Sauteed in EVOO till lightly brown on the outside. I sauteed shallots and garlic, a tablespoon of dijon mustard, the milky liquid left from the sacallops and some heavy cream for a sauce. The scallops were sweet and delicious; best I’ve bought retail in northern nj. I’ll be back this weekend for more.