Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
You can buy dry scallops but there very expensive , not too many supermarkets stock them , I’m sure the TV chefs use dry scallops .
Not really once you figure in that with wet pack scallops you are paying for liquid that all oozes out once you defrost them and cook them, besides making it nearly impossible to get a proper sear.
I thaw my scallops in a colander in the sink, then I sprinkle salt on them. The salt helps remove the water.
After they are totally thawed, I pat them dry on paper towels, replacing the paper towels each time they are soaked through. Repeat this until they are dry to the touch. Sprinkle with a wee bit of sugar before browning in a hot frying pan (in oil-butter will burn)
When browned on each side, add 2 tbsp. butter, remove immediately, and serve.
I thaw my scallops in a colander in the sink, then I sprinkle salt on them. The salt helps remove the water.
After they are totally thawed, I pat them dry on paper towels, replacing the paper towels each time they are soaked through. Repeat this until they are dry to the touch. Sprinkle with a wee bit of sugar before browning in a hot frying pan (in oil-butter will burn)
When browned on each side, add 2 tbsp. butter, remove immediately, and serve.
BTW- The sugar helps with the browning process.
I tried that one time , the sugar burnt and stuck to my good old cast iron pan, got it cleaned off eventually , otherwise I drain and dry them too , next time I won’t be using sugar , or use non stick pan .
Not really once you figure in that with wet pack scallops you are paying for liquid that all oozes out once you defrost them and cook them, besides making it nearly impossible to get a proper sear.
Are people mainly talking about frozen scallops here--is that what "wet" scallops are? Years ago I lived near a Whole Foods--I sometimes bought fresh scallops--I think they were $12.99/lb. I'd just saute them in olive oil--they were delicious--browned outside, but still tender. And I'm not exactly a Master Chef.
Are people mainly talking about frozen scallops here--is that what "wet" scallops are? Years ago I lived near a Whole Foods--I sometimes bought fresh scallops--I think they were $12.99/lb. I'd just saute them in olive oil--they were delicious--browned outside, but still tender. And I'm not exactly a Master Chef.
Wet pack scallops are treated with a chemical solution of water and sodium tripolyphosphate, which makes them retain the liquid, as well as affects taste and texture. That's why you have to get rid of the excess moisture that oozes out of them in some way and why it's nearly impossible to get a proper sear on them. Wet pack is done to preserve them longer. Dry pack scallops are just that, dry packed.
Most people can't get fresh scallops. We run across them occasionally, sometimes even still in their shells, but that's few and far between. I wish it was more often because there is such a taste difference even from dry pack.
Just. Google difference between wet and dry scallops , big difference in price too.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
