Always insist upon "dry" scallops. "Wet" scallops have been soaked in sodium tripolyphosphate, which gives them a longer shelf life by helping them retain excess moisture--and which, accordingly, makes them hard to brown and obscures their sweet flavor. Also, before cooking, check scallops for any residual bits of connective muscle, which looks like a little flap on the side of the cylindrical critter; it is almost always left attached to the yummy part, and it is inedibly tough. Added value: Here's a worthwhile discovery that you can apply pretty much throughout the grocery store: most products labeled "quick" or "instant" are barely any faster than the real thing; invariably have been packed with weird, bad-tasting, science-y ingredients; and always cost more money. This kind of stuff is invented because there aren't many ways for food companies to increase their profit on the sale of, say, an apple. They have to add value to that apple. So they slice half an apple, sprinkle it with a preservative, and seal it in a single-serving bag: Voila! A ready-packed snack to sell for easily twice the price of a humble piece of fruit, and with a shelf life of months and the opportunity to emblazon a colorful brand logo on a piece of plastic packaging. All of which is to say, creepy. For me, real food, please.