Dry-packed scallops are scallops that are shucked, packed up and shipped on ice without chemical additives.

They taste better than wet-packed scallops, which are soaked in water and sodium tripolyphosphate, meaning the scallop becomes bloated with water and food additives, resulting in a duller flavor.

Scallops with too much moisture are also less successful in the pan, since excess water seeps out, preventing a flavorful crust from forming on the outside of the scallop as it cooks.

Dry-packed scallops may also have a stickier texture and a slightly more pronounced smell, which is nothing to worry about. They cost more, but have a naturally sweeter taste.