I have seen quite a bit of scallop posts on here lately and wanted to put up a little public service announcement. Among other ways, scallops are divided into two groups. "Wet and dry", the "dry" are natural and are just as nature grew them, the "wet" have been treated with a preservative chemical.
The "wet" scallops contain up to 30% water and do not sear very well. The chemical also imparts a kind of soapy flavor. When I worked in a seafood market in college, all the top chefs would only accept "dry" scallops for their restaurants. In my experience, when you ask a server or chef which kind they serve, you normally get the dumb look as they don't know what you are talking about. Assume they serve "wet" if they don't know.
This vid give a good explination. I hope this helps with ya'lls future cooks.
Be careful, man! I've got a beverage here.