Last night I watched "Julie and Julia," and I learned something. After seeing scene after scene of Julie Powell drying the meat for boeuf bourguinon, it occurred to me that I should be drying my scallops when I sauté them.
I tried it this afternoon when making lunch. I patted down the scallops with paper towel before throwing them in the pan. It really makes a difference. The scallops browned better, and stuck less. Who knew?