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I bemoan the lack of scallops


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Over the years I've bought a variety of scallops from whatever fish shops happened to be around. Every so often on a TV cooking show I'll see these beautifully-seared scallops. They never show them being toweled dry or bled of their excess water. But here all I've ever found are soaked in phosphates to give the extra weight. Doesn't matter the size. And truly, even properly draining and drying them, they still exude liquid like crazy. So it is near impossible to fast-sear a decent scallop, even on my high-heat gas burner. And I end up with over-cooked, rubbery bits of expensive waste.

I should use Translate enough to gather a list of questions for the guy over at the fish store near SuperLake, but I imagine he doesn't even know about phosphates, so I haven't tried to ask if they can get "dry" scallops, which is the industry term for... dry scallops.

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Scallops are scarce in restaurants here too;  and the ones I've had are the rubbery phosphated ones.  Dry scallops are very pricey in the US due to shipping costs associated with non-preserved (phosphated) ones; because of the premium price they are hard to find in the US, too.  Just not many willing buyers at $25+ USD per pound.  

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I should stick to an old Chinese recipe from Yan: wrap a scallop in a half-slice of bacon and deep fry it for a minute. SO tasty. So much oil. Phosphates don't matter much this way.

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  • 2 weeks later...

Thanks, Tom. Fresh, I presume, if only available those three days. I will check online and see if I can find info on whether CostCo scallops are "dry" or have been soaked with phosphates/STP. (EDIT: I see they have them frozen for sure: https://www.lakeside-ss.com/tienda-online/Kirkland-Scallops-Callos-de-Hacha-frozen-bag-p45193949) SO expensive.

https://www.fishex.com/scallops/wet-vs-dry

EDIT: Wow, I found an actual article about their scallops. It insists that their canned tuna and shrimp, and fresh scallops, are not soaked in water-plumping chemicals.

http://www.costcoconnection.com/connection/200806?pg=70#pg70

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  • 3 weeks later...
On ‎5‎/‎22‎/‎2019 at 8:20 AM, ComputerGuy said:

Thanks, Tom. Fresh, I presume, if only available those three days. I will check online and see if I can find info on whether CostCo scallops are "dry" or have been soaked with phosphates/STP. (EDIT: I see they have them frozen for sure: https://www.lakeside-ss.com/tienda-online/Kirkland-Scallops-Callos-de-Hacha-frozen-bag-p45193949) SO expensive.

https://www.fishex.com/scallops/wet-vs-dry

EDIT: Wow, I found an actual article about their scallops. It insists that their canned tuna and shrimp, and fresh scallops, are not soaked in water-plumping chemicals.

http://www.costcoconnection.com/connection/200806?pg=70#pg70

I often buy them and have always found them really tasty and tender. YMMV.

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