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TIDBITS > |
| Scallops: Dry vs. Wet
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| (and why you care) |
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Among the many different kinds of
scallops available,
there are two different methods that scallops are sold
on the market- dry and wet.
Wet scallops are commonly treated with Phosphates
which is a preservative. When scallops are soaked in
phosphates, they absorb water making them weigh
more and thereby costing you more. (Take in mind,
that you are paying for added water.) The absorbed
water evaporates during cooking and, in turn, shrinks
your scallops leaving them smaller, dry and somewhat
tasteless. Furthermore, the added water does not let
scallops brown properly during cooking. It is generally
easy to discern treated scallops as they will usually
appear snow-white in color.
Dry scallops are all wild and natural.
They are not treated with any chemicals whatsoever.
They are harvested directly from the ocean, shucked
on deck, then immediately frozen on the boat to capture
their quality. Dry scallops caramelize naturally during
cooking to a golden brown color that is very attractive
when serving. And, as you might have guessed, there
is no cost-added water weight with dry scallops.
Dry scallops generally have a natural vanilla color.
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