If you're lucky, your seafood purveyor carries "dry-packed" scallops, which haven't been treated with this liquid. If you can get these, you don't need to rinse them — you can just season them with Kosher salt and they'll be ready to cook. Note that scallops have an adductor muscle (sometimes called a "foot") on the side. It's a tough little tab of meat that you should pull off before cooking the scallop because it can be kind of chewy.
Heat a nonstick saute pan over a high heat, and add a tablespoon of clarified butter (or raw, unsalted butter) and a tablespoon of vegetable oil. The oil/butter mixture needs to be very hot before you add the scallops — you should actually see just the tiniest bit of smoke.
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