Rinse very well with and soak in cold water for awhile, at least an hour, to get the TSP out (an often-used seafood additive when harvested to prevent moisture loss), unless you know they're drypacked or free of it, and dry them in paper towels to remove as much moisture as reasonable without damaging them before a dry rub of seasoning.
Not sure how you're planning on cooking them or which oil/butter you're using but get the skillet very hot (just starting to smoke) before dropping them in to get a good sear. Flip them only once and don't overcrowd. Be careful to not overcook, press on them for springiness. Peak underneath for browness. Better to be a little raw than chewy/rubbery.
I've found moisture to be a common problem with scallops in a pan because you end up poaching them instead of getting a good sear. Either outcome though, fresh scallops are hard to beat! Love them as 'spicy scallop' handroll sushi. And rolling them in panko crumbs and frying is great with a wasabi sauce.