Wet scallops have been treated with chemicals to extend their shelf-life. Frozen sea scallops are generally the only choice for purchasing for those who do not live near a seaport or in a large city where fresh scallops are offered. If you are unsure which kind you purchased, here is a quick way to tell for sure. Fresh raw scallops can also be cooked in lime juice served ceviche. Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. They tend to have a slightly pink or off-white hue and a pleasant sea smell. Avoid the very white “wet-packed” scallops that are sold in … Put a scallop on a paper towel on a plate in the microwave, and microwave it for 15 seconds.
Scallops: Wet vs. Dry In the seafood business, there are two ways scallops are handled (and sold) on the market: dry and soaked . Wet Vs. Dry Scallops. When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops. When cooking scallops remember to pat dry and don't overcrowd the pan. The STP solution gives scallops a longer shelf life; they don’t dry out or lose their plump appearance. We browned some diced bacon in the pan in the photo above, then set aside the bacon but left the rendered bacon fat in the pan. There are wet scallops and dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture (they’re made up of about 75% water when fresh). You are aiming for a caramelised crust and a slightly translucent centre (you can see this by checking the side).

You can still use that scallop to …
You are aiming for a caramelised crust and a slightly translucent centre (you can see this by checking the side).

Whenever you can, choose the dry scallops. These have been shucked and shipped packed on ice, with no chemical additives. Scallops go well with all kinds of sauces and spices, but simple cooking is the best way to enjoy. If scallops are mushy to the touch, they’re undercooked; if they’re firm, they’re overcooked. A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other. "Soaked" (also known as "wet" or "treated") scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight . Scallop Fact: Scallops don’t burrow or dig like clams and mussels, so their shells are lightweight and thin so they can swim better. Wet-packed scallops are drowned in water, presumably to help them remain juicy. Simple osmosis plumps up the scallops making them appear larger, but also muting their flavor. Scallop Handling and Care If they're dry scallops, there'll be very little moisture released on the paper towel. A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other. If they're wet scallops, there will be a noticeable ring of water around the scallop. Because frozen sea scallops thaw and cook quickly, they are perfect for using straight from the bag in recipes calling for scallops. Learn how to cook scallops at home, including searing, baking, broiling, and grilling. When cooking scallops remember to pat dry and don't overcrowd the pan.


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