A chef friend of mine says that asparagus should just see hot water and it’s done. The same concept of not letting delicate foods cook too long holds true for all scallops but especially for bay scallops.
As you are cooking any recipe with scallops, make sure that any other accompanying recipes are finished first. After you start cooking, watch the scallops carefully checking for doneness. They will begin to firm up the second that they are hot and when fully cooked they should have a slight rubbery give when pinched. Cooked too long, they will quickly turn into little chewy rubber bullets.