Gently rinse scallops under cold water for a few seconds to remove any sand or grit. Never soak scallops since they will absorb the water!
Some recipes suggest cutting large scallops in half to present them in a fan-shape but never cut scallops along the grain. The grain is from the top to the bottom of the scallop since they have a tendency to fall apart when cooked. Slice scallops horizontally. The large size makes sea scallops a natural for the grill. Rather than cutting large scallops, buy a smaller size; it will be cheaper.
Remove the little tab-like (tough) muscle on the side of the scallop before cooking. This side muscle is called the foot and has no flavor.
Always dry scallops before cooking. Pat dry using a clean kitchen towel. Be careful with paper towels since they have a tendency to stick to the scallop and create a mess! To extract any extra moisture season with salt on the top of the scallops.