Cover the bowl, and place it in the refrigerator. After rinsing, place the scallops in the bowl or dish and pour enough milk over them to cover completely. They are darker than wet-packed scallops (a beige color, whereas the wet scallops are whiter), and they have a much better flavor. Select a bowl or dish that is large enough to hold all of the scallops and deep enough that they can all be covered with milk. Dry-packed scallops are much fresher and have not been treated with any chemicals, additives, or solutions. If, however, wet-packed is all you can find, give them a thorough rinse and pat dry with a paper towel before cooking. Wet-packed scallops, usually not as fresh as dry, can also absorb a strange flavor from the preservatives. This causes the scallops to absorb more liquid, alter the texture of the meat and, when cooked, they water out and don't brown as pretty as dry-packed scallops.
Wet-packed scallops have been soaked in a preservative solution to extend shelf life and add water weight. You will also find scallops marked "dry-packed" and "wet-packed." Whenever possible, choose dry-packed scallops.
Bay scallops, while delicious in soups and salads, are so small they tend to overcook before getting a good sear. Sear the scallops for 1 1/2 2 minutes on the first side, turn them, season the second side, and add a small pat of butter to the pan while the scallops finish cooking. Jumbo, or sea scallops, are up to three times larger than bay scallops and have a sweet, delicate flavor. You will find both jumbo scallops and bay scallops at the market.
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