This also applies to shrimp and God only knows to what other fish. Wet scallops are soaked for several days in a solution of Sodium tripolyphosphate. This increases shelf life and also causes the scallops to absorb water. Wet scallops will not brown properly don't taste right.

It's important to make sure you are buying the 'dry' product.

Thank you! I love scallops and would never have know the difference (being in Colorado, about as far away from natural sources as can be).

Used to start my mornings on the beach in Mazatlán with fresh scallops grilled over charcoal with butter and lime juice, case of Pacifico beer in a tub of ice. Two hour nap under the cabana, short swim in the ocean, shower and get ready for the evening on the town. Rock lobster, red snapper, grilled marlin, it was all good! 40 years ago, but I can reminisce.

Mmmmm, I haven’t had a scallop in decades….I remember doing a boarding off NC where the Monitor is sunk..dude had dragged thru the off limits zone and had some scallops the size of saucers….the meat was three inches in diameter and was two thick….dude was escorted into port and his catch sold and he got hammered by the judge when it made it to court…but I digress…

Hoping I’m correct in assuming it will be listed somewhere on the label.

If they're shaped like Christmas trees and gingerbread men, they're probably sting ray.

Thank you, great info going forward - love scallops.

As equally important is farm raised vs. wild caught. I buy all my shrimp and scallops online and both are wild caught IQF. For years I bought that grocery store crap never knowing the difference.

quote:

Originally posted by lastmanstanding:
I buy all my shrimp and scallops online ...

Who do you use (if you don't mind my asking)?

For shrimp I use Biloxi Shrimp Company everything they offer is wild caught.
For scallops I buy these from Wild Fork Foods.
Been very pleased with products from both places.

quote:

Originally posted by lastmanstanding:
For shrimp I use Biloxi Shrimp Company everything they offer is wild caught.
For scallops I buy these from Wild Fork Foods.
Been very pleased with products from both places.

Both of those places look pretty good. I'm going to have to try them.

Thanks. I'll give them a look see.

I buy them the day I'm going to use them over the counter, same with shrimp or any other fish, no reason to have frozen for us....

Used a pink Himalayan salt stone for a while was an interesting way to cook them, little old bay seasoning, heat up the stone and cook away..

quote:

Originally posted by HRK:

I buy them the day I'm going to use them over the counter

There used to be several fresh fish stores in the area, but all those that I knew about have folded. Where do you buy yours? Publix?

I wish I could get scallops out here in the country.

I find patting them dry with a paper towel really well helps some.

That's important for browning/searing anything, but if you start with scallops with the Sodium tripolyphosphate, you've got an uphill battle. Here's another short vid: