I don't know the reason but East Coast scallops are the sweetest scallops I have ever tasted, especially scallops from the Bay of Fundy in Nova Scotia. This is a simple and delicious way to pan fry them.
10 East Coast sea scallops
Do not flip over until at least 3 minutes to get a nice brown color.
Place scallops on two warm plates.
Add the wine, lemon zest, lemon juice, and the rest of the butter to the skillet.
Reduce the liquid for a couple more minutes.
Pour over scallops and garnish with snipped chives.