Once thawed, pat the scallops completely dry with paper towels. This step is non-negotiable. Moisture is the enemy of a beautiful golden-brown crust, and scallops are like little sponges when wet.
Lay them out on a paper-towel-lined plate, sprinkle with a pinch of salt, and let them rest for five minutes. Then, dab them dry again. You’ll be amazed at how much water releases. Think of it as giving them a spa treatment before their big moment in the pan.
