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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Lets talk scallops.

travisstricktravisstrick Posts: 4,186
edited February 2012 in EggHead Forum
I have seen quite a bit of scallop posts on here lately and wanted to put up a little public service announcement. Among other ways, scallops are divided into two groups. "Wet and dry", the "dry" are natural and are just as nature grew them, the "wet" have been treated with a preservative chemical. 

The "wet" scallops contain up to 30% water and do not sear very well. The chemical also imparts a kind of soapy flavor. When I worked in a seafood market in college, all the top chefs would only accept "dry" scallops for their restaurants. In my experience, when you ask a server or chef which kind they serve, you normally get the dumb look as they don't know what you are talking about. Assume they serve "wet" if they don't know. 

This vid give a good explination. I hope this helps with ya'lls future cooks. 

Be careful, man! I've got a beverage here.


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