Scallops labeled as "wet" are packaged and frozen in a slurry of chemicals, more susceptible to becoming chewy with cooking. "Dry" scallops, on the other hand, are frozen fresh.

Add Yahoo as a preferred source to see more of our stories on Google. You may be familiar with scallops as the buttery, cylindrical pucks of sweet, fishy goodness on which only a restaurant can ...

Have you ever eaten a plate of buttery, rich scallops at a restaurant and thought, "I could do that" — only to find out that cooking perfect scallops at home is trickier than you imagined? Despite how ...