Tried this monger a few weeks ago. Asked if the scallops were dry scallops and was promptly told«Yes». When I went to pan sear them it was evident that about two-thirds had been treated with phosphates, and were not dry, but rather ‘wet’ scallops. YUCK… you see, wet scallops won’t take a proper sear in a pan but will rather milk-off the induced phosphate laced water. Can’t definitively tell if you’ve got cheaper wet scallops until you try to sear them. So listen to an old time Maine scallop dragger stern man there Adams… I paid a premium for DRY scallops… you lied to me once, NEVER again.