Poor-quality scallops are often treated with a saline solution; they’ll look uniformly white and wet. Instead, look for a ﬁshmonger offering “dry-packed” scallops. These haven’t been treated and will vary in color from creamy to light orange. Before cooking, be sure to remove the small muscle from the side of the scallop if it’s still attached, and pat the scallops dry. Try them in the delicious recipe below.