Alot of people ask these questions when cooking scallops: “Why aren’t they searing?”/ “Why do they look like they’re steaming?”/ “Why are they shrinking?!” My answer to perfectly seared scallops: Brine and Dry. You don’t have to buy super expensive ones like $40 – $50 for a box of Hokkaido scallops but if you’re feeling rich or are rich then please go ahead. I either get mine from Giant– I forgot the brand– at $17 (?) for 12, or from Song Fish. I don’t really know how to choose scallops, or how to differentiate between “wet” and “dry” scallops just by looking at them. Look at the ingredients list. “Wet”…