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I use dry-packed sea scallops. After they have thawed, I drain them and pat them dry. However, the moisture left in in them spatters big time when they hit the pan. I have avoided squeezing the moisture out of them for fear of them drying out. Is there a way to reduce spatter, or is it just part...

I am trying to duplicate the souffle potatoes that are famous at Galatoire's, Arnaud's and other New Orleans restaurants. After varying the thickness and oil temp, less than one fourth of them puff. If you have done souffle potatoes succesfully, I would love to know the secret to your success...