The whole idea has been bugging me, so I looked. I couldn't find the magazine, but I'll be willing enough to bet it's Cook's. I did however, find this in my notes. Like I said, probably from Cook's.
"Fixing "wet-pack" scallops"
~ soak in solution of 1-qt. cold water, 1/4-c. lemon juice, and 2 tblspns. salt for 30 minutes, pat dry w/ towels
Wipe scallops w/ oil so you need no more oil in pan. Screaming hot non-stick pan, so that all the "brown" part stays on the scallop. Lots of room in pan. Sear scallops on one(1) side, add butter to pan and flip scallops. Tilt pan and baste scallops in butter. Stop basting before butter burns. Serve, eat, be happy.
