macadamia nut crusted scallops

Get: 1lb scallops 60g macadamia nuts, dry roasted and salted 2 tbsp flour (to coat) 1 egg 4 tbsp butter (for sauce) splash of cream salt, pepper, garlic powder Do: Prepare the scallops Mince the macadamia nuts and place in a bowl, for coating Place the flour in a bowl, for coating Beat 1 egg and place in a bowl, for coating Rinse scallops and pat very dry Season the scallops with salt, pepper, garlic powder Dredge each scallop in flour to coat very lightly  // use fingers or tongs! chopsticks slice the meat Dredge each scallop in the egg, then in the nuts, to coat thoroughly Set aside or chill until ready Prepare the brown butter sauce Melt 4 tbsp brown butter in a small sauce pan on medium heat Swirl to keep from burning until butter is golden brown but not dark brown Transfer to a different pan to stop browning Add splash of cream plus salt, and stir Let cream bubble just a bit but not boil Stir before serving Cook scallops: Heat a skillet with olive oil on medium heat  // consider using butter? When oil is hot, place scallops in pan and fry 3 minutes Turn scallops, fry 1 minute using tongs or spatula Turn off heat and cover to finish cooking, 2-4 more minutes Plate with sauce on top Results: I tried putting sugar in the nuts but it was maybe a little too sweet I tried searing the scallops on medium high but that burned the nuts. Lower heat! You're not searing the scallop meat, remember. The nuts could be more buttery, perhaps fry the scallops in butter? Or sauce on top? I tried handling the scallops with chopsticks but it sliced through them. Have to use fingers. References: https://www.jamesbeard.org/recipes/macadamia-crusted-scallops-with-citrus-beurre-blanc http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipes/detail/1918/macadamia-nut-praline-scallops http://lowcarbhighfatrecipes.com/brown-butter-cream-sauce-the-perfect-keto-sauce/ https://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe-1916984 Raw notes 60g dry roasted salted macadamia nuts, minced. (I tried 32g but it was only enough to cover 6 of my 10 scallops!) 0.95 lbs scallops, rinsed and patted very dry with paper towel. they actually kinda don't smell great, i probably should have bought frozen. season scallops with salt, pepper, garlic powder dredge in flour. very little is needed, maybe a couple tbsp. i wasted most of a half cup. i stirred in one tsp of brown sugar with the nuts.  make the brown butter cream sauce. it will stand. sear scallops on medium for 3 minutes, then flip. medium high was too high! blackened the bottoms. recipe says to put in oven, but im not doing that. instead i seared for 2 minutes on medium, then covered to cook on low for another 2 minutes. seemed fine