I wouldn't recommend scooping the hot break - this decreases the amount of protein in the beer and reduces head and body. You'll just have to play with your burner until you're familiar enough with it that you don't get a boil over. I only takes about 5 minutes for the hot break to subside again, just be patient, turn the heat down/off, and stir until it's reincorporated.
And here's something I've been doing a lot lately: I think a lot of people have a tendency to add their hops while the wort is coming to a boil. Why not, just so you don't have to remember the first addition? But I find that the hot break will push all the hop particles to the surface, they'll get stuck to the side of the kettle, and then you'll wonder if your bitterness calculations are off. Instead, I get through the hot break and then add my hops and start the timer.
Side question: what's the PSI on your burner's regulator?