Done right, scallops are deliciously rich and buttery. In this recipe, we sear them in a hot skillet and serve them on a salad that complements the scallops’ natural sweetness and luxurious texture. Success depends on using “dry” sea scallops, ones that have not been treated with sodium tripolyphosphate, a chemical that forces water absorption. If purchasing frozen, check the ingredients on the label; at the seafood counter, make sure the scallops are not sitting in a pool of milky liquid, or inquire with the fishmonger. Another tell is color: dry scallops have a pale coral hue, whereas treated scallops are stark white.