I caramelized scallops successfully this time using the recipe of Thomas Keller. Since I was using a camera while I cooked these scallops, I was not able to caramelize them delicately. With my previous experience cooking with a pan made with steel, I would not use medium-high heat. Cooking with higher heat and clarified butter was a completely different experience than cooking with lower heat and oil. The scallops did not permanently stick to the pan. My previous blog post Caramelized Sea Scallops Part 1 contains more information about this recipe.