I can hardly ever get ‘dry’ scallops here in Phoenix. But a Vietnamese guy I met at the fish counter told me to get big wet processed ones and put them in lemon water, change water, let soak for 1/2 hour dry on many changes of paper towel. They actually taste good, get that crust, not steamed.
Yes, they are best when dry. I can’t get them super fresh here, but manage ok with frozen that I prep carefully, as you indicated. Drying is essential.