Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Scallops ???

Guys, My newly found seafood source has me all revved up fo' sho'.

Only up the road from me a bit but just discovered.

Scallops on the list are listed as wet or dry.

What's the difference please ?

TIA.

https://www.splendidtable.org/story/why-you-should-cook-with-dry-scallops

News to me. But I've never seen them offered as wet or dry. I'll assume that the ones here are wet, because they're usually advertised as "previously frozen".

I did scallops two nights ago. Most likely again tonight.

ETA: There is a pic of them on my FB page if you would like a look, Denny.

Dry scallops are of a much higher quality.

Per bon app’etit.
“Dry scallops, also called diver or day boat scallops, are harvested right from the sea and taste that way. These aren’t treated with chemicals. Choose off-white, translucent scallops; some have a pinkish or orange cast. Ask for a sniff; pass on scallops that don’t smell like the ocean.
Wet scallops have been treated to extend their transport life with a brine of STP (sodium tripolyphosphate) that turns them glossy and white (plumper and heavier, too). They’re often bland and hard to brown because of the water they exude. If wet scallops are all you can get, drain them well on paper towels before using.”

Wegman’s here in the Northeast/mid-Atlantic states always have premium Dry scallops.

Did that awhile back. Thanks much for sharing !!!!!

Fresh dry scallops are the best, and can be priced accordingly.

I used to grill the large sea scallops, basted with some melted garlic butter. The local fish market would even pick out a few of the largest for me when not too busy, they could be a couple of inches or more wide (and not fall thru the grate).

But I had to give them up, they triggered my gout. Bummer.

Love scallops. We stopped at Publix the other day and bought some. Cooked and then basted in garlic butter, and they melt in your mouth. As for wet or dry, I have no idea about that. They were in the "fresh" section, and that probably meant they had been frozen, then melted to be sold as "fresh." Anyway, whatever they were, they were good.

Wet scallops are just treated with a phosphate to preserve and hold water (more weight). I just put them in cold water for a bit then pat dry. They brown up just fine.

Love me some scallops!

Wet scallops weigh more. And thus, you pay more for them.

I buy dry scallops whenever possible. If you're going to buy frozen, vacuum sealed is a good way to go. Most of the liquid (extra weight) has been extracted.

I'll try the the dry when making my first order.

Don`t over cook them !
I preheat a large cast iron skillet in the oven for 15 minutes @ 400.
That way your cooking in the whole skillet not just the middle.

https://www.thespruceeats.com/make-pan-seared-scallops-995533

I just put a dry skillet on the the stove for 15-20 minutes. Been in the 90’s and hundies here. No need to heat the stove unless I’m doing a thick rib eye.

i used to make scallops, loved 'em, figured out the sear technique, etc, problem is getting the right ones...otherwise they won't cook right or even have any flavor. Even the flavorful ones need the correct prep, or...they won't have any flavor

That link cooks them FAR too long...
Scallops are a regular item here and they run very large.

You can buy a bunch of good beef around here for the price of crummy scallops.

d*mn right