When preparing your scallops, it doesn't really take much more than just a quick rinse under cool water before being patted dry. The only other thing left to do is removing the side muscle, which isn't particularly tender or tasty. The side muscle is a little rectangular tag of tissue with fibers running in the opposite direction from the fibers in the scallop itself. Just give it a little pinch and it'll come right off. Often, you'll find that your scallops have very few, or even none, as they often fall off during harvesting