Seared Scallops with Beer Pan Sauce

Getting those perfectly cooked scallops is all about the preparation. First, pull off that (unpleasant to eat) small side muscle from each scallop. Some scallops might not have the side muscle attached, so no worries. Next, dry brine the scallops in the refrigerator, so the outside surface becomes dry for searing. Do not worry, though, the insides will still be nice and juicy. The key to cooking here is having that dry exterior, so when it hits the hot oiled skillet, that amazing brown crus