On Wed, 18 Feb 2004 02:23:45 GMT, "Scot" <
[email protected]>
wrote:
>
>"Peter Aitken" <
[email protected]> wrote in message
>
news:SxsYb.14834$%[email protected]...
>> Most important make sure that you get "dry" scallops. Many scallops are soaked in a phosphate (I
>> think) solution during processing - this makes
>them
>> last longer but also makes them absorb water with the results you
>described.
>> Soaked scallops tend to be pure white while dry ones (they are not really dry, this is just the
>> term for unsoaked scallops) tend to be more of an uneven off-white/ivory color. I would not be
>> surprised if freezing also increases water retention. Bring them to room temp before cooking and
>> pat them dry with paper towels. Heat your oil until quite hot but not super
>hot
>> and add the scallops - enough so that there is plenty of space between
>them
>> in the pan, single layer. Here's where there is no substitute for experience - just how hot the
>> pan should be. Don;t stir them constantly
>but
>> let them sit for a bit on each side.
>>
>
>Okay, I purchased the "dry" scallops, and all is now well with the world. It worked perfectly. The
>big question I got slammed with is this: How is it possible to sauté the "non-dry" scallops
>successfully because they're approximately $10/lb while the "dry" scallops are nearly double at
>$18+/lb.?
>
>
Forget about it. The cheaper ones are charging for the water and the scallop. Just buy fewer of
the dry ones.
The dry ones can also be seared on a hot iron pan, making a nice brown crust on the faces and
leaving them just warm inside. Yum. You can't do that with the soaked ones either.
Rodney Myrvaagnes NYC J36 Gjo/a
"Hawg Polo?" . . . "Hawg Polo"