I've been taught to pan sear scallops as follows: start with dry scallops. Pre-heat a non-stick fry pan coated with a bit of oil over medium high heat until just smoking. Sprinkle scallops lightly with coarse salt Sear quickly on both sides to a caramel brown crust. Scallops will release when it's time to turn and to remove. This usually works perfectly. But every once in a while (like last night), the scallops will stick to the pan and need some serious nudging to loosen, with the risk of losing that tasty crust. Any thoughts or suggestions?