Some Scallop tips from the Better Homes and Garden website...
http://www.bhg.com/recipes/
Scallop Cooking Basics
* Regardless of the cooking method you choose, follow a few general tips when working with scallops.
* Thaw scallops, if frozen. You can thaw them several hours or overnight in the refrigerator, or you can thaw them in the microwave if you take care to not cook them in the microwave. Use the defrost setting (30 percent power) and check them every 30 seconds. Do not thaw them at room temperature.
* Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.
* Cut large scallops in half to assure even cooking (as shown above).
* Minutes count -- cook scallops just until done or until they are opaque; otherwise they can get tough quickly.
http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-scallops/
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