Just tried the recipe for pan seared scallops in the latest issue of Cooks Illustrated! YUM!! Big trick here seems to be to use "dry" scallops, all of which is explained in the article with the recipe. Did manage to find some at Whole Foods in Omaha. I will definitely be doing more of them, if I can afford the scallops!! $20 a pound!!! But on the plus side, there is no waste.