Fresh Wild Dry Scallops from the Georgia Banks. What’s that you say? “Dry” scallops? Yep. There’s no sea water or sodium tripolyphosphate injected into these babies. You’re paying for scallop – not seawater. And, when you cook them, you’ll get that sear you’re looking for without pan full of sea water and chemicals (you ever notice that?). Who knew?!? fin did. Our scallops get rave reviews. First timer? Remove the muscle on the side with your thumb fingernail (you’ll be chewing that forever – pitch it). Cook them in a searing hot pan with a little canola oil (or the bacon fat you keep in your fridge) flat side down for 2 minutes. DO NOT TOUCH! Don’t jiggle them, don’t move them around. See the bottom edges get a little brown? Now, turn over and cook the other side for 2 minutes. See that? Perfect scallops every time.