Fresh scallops should be pale beige to creamy pink, with a clean, fresh smell and a moist sheen. Refrigerate scallops immediately after purchase. They are best cooked or consumed within one day. If using frozen scallops, let them thaw overnight in the refrigerator.
How To Sear Scallops:
To get scallops looking and tasting golden and restaurant-worthy, start by patting them very dry with paper towels. Make sure the frying pan is nice and hot, then add the oil. Carefully add scallops. Cook without touching or turning them, 2 min, then flip and cook another 2 min.