I have a number of recipes which specify you brown the scallops as first step. I seem to be unable to achieve this. Every time I cook scallops they will not brown, but end up being poached (because the cooking scallops exude so much liquid) no matter how hot my pan or how much grease, butter, whatever I use. I have tried drying the scallops with paper towels, and using a small amount of scallops in pan. Nothing is working for me. The scallops are either from a seafood market or Costco. They have probably been frozen before I get them. Is there any cure for this problem that anyone knows of?