It is also important to purchase true "dry" scallops besides the hint of drying them with paper towels. I made such a purchase recently at the Reading Terminal Market and bought sushi grade "dry" scallops so that when I simply seasoned them with salt and pepper and seared them (barely 2 minutes each side--these were very large scallops) they were perfect--in fact the insides where slightly cool. Sushi grade--why not! Well worth the cost. They were super sweet and tender.