Summarize this article in one sentence.
Ask at the seafood counter whether or not the scallops being sold are wet or dry. If they're wet, they've been treated with a chemical (sodium tripolyphosphate) that helps the scallops absorb moisture. Dry scallops haven't been treated so they're fresher, easier to sear, and have a sweeter, brinier taste. Avoid wet scallops since the chemical can make it hard to sear the scallops and the chemical leaves a fishy aftertaste. If you're unable to talk with someone at the seafood counter and are purchasing pre-packaged scallops, you will still need to find out if the scallops are wet or dry. Most labels will clearly state if the scallops are wet or dry. But, if the label doesn't say, check the package for milky white liquid in the bottom. If you see this liquid and the scallops look opaque or really white, they're probably wet scallops. If you don't see any liquid and the scallops plump and clearer, they're most likely dry scallops. While some markets will remove the little flap of muscle that connects the scallop to its shell, others won't. Check over your muscles to make sure these little flaps are all removed since they can be tough. To remove the side muscle, simply pinch it and pull it away. You can throw away the side muscles or save them to make a fish stock. If you accidentally miss a side muscle, it's safe to eat. Take a paper towel and blot any excess moisture from the scallops. Season the scallops with a little salt before you're ready to start pan frying them. The salt can also help draw out extra moisture from the scallops. Try to get the scallops as dry as possible since this will help create a golden brown sear.
Select dry scallops. Determine if your scallops are wet or dry. Remove the side muscles. Blot the scallops.