When shopping for scallops, there are generally two types available: "wet" and "dry." Wet scallops are treated with a solution of water and sodium tripolyphosphate (STPP) to help them stay fresh longer. Because of the added water, they also get a little rubbery once cooked. Dry scallops are not treated with this solution. These scallops taste sweet and fresh with an ideal texture. While both varieties are perfectly fine to purchase and eat (and both work in this recipe), dry scallops are always preferred.