Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lets talk scallops.

travisstricktravisstrick Posts: 5,001
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.


  • Wow !  I had no idea !!!!  Thanks, Travis.

    I usually buy my scallops at Whole Foods.  Wouldn't you think they sell the dry kind?

    This is good info.  Thanks again.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Not nessasarly, If you are cooking the scallops in a wet environment like a soup or stew, the wet are usually fine and even better due to price. If, however, you are searing or Q'ing them, you defiantly want the dry. Even the wet ones are pretty expensive so buying them at Whole Foods isn't always going to ensure what ones you get. 

    If the guy at the counter doesn't know, you can ask to see the tub or can they came in. It will almost always say either "dry packed" or it will say nothing about dry or wet but, will have "tri sodium poly phosphate" on the container. 
    Be careful, man! I've got a beverage here.
  • hogaholichogaholic Posts: 225
    edited February 2012


    Thanks for the info about scallops - good stuff.  I suppose that the scallops I cooked last evening, which were purchased at Sam's, were the "wet" kind.  I want to know more the "preservative chemical".




    Jackson, Tennessee. VFL (Vol for Life)
  • Travis, Did you run that past VI or Tweev before posting that info? :D
  • Travis, Did you run that past VI or Tweev before posting that info? :D
    Huh?  You're putting me in the same category as Tweeve?  I am not worthy of cleaning the ashes out of his Egg.  I am not worthy of putting the cap on and closing the vent after his cook is through.


    Dripping Springs, Texas.
    Just west of Austintatious

  • fishlessmanfishlessman Posts: 22,890
    ill use the wet in a chowder only if they are the tiny bay scallops, that bitter taste with big wet scallops is absolutely disgusting. dry is also called day scallops in some areas
  • MickeyMickey Posts: 18,700
    Good post Travis :ar!
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Learn something new everyday...My last scallop cook was definitely the 'wet' variety.

  • Diver scallops are a good way to go if you can find them? If your land locked maybe not?
    Located in Western North Carolina
  • jbates67jbates67 Posts: 168
    Excellent information. Thanks.
  • My experience has been that either "Diver Scallops" or "Wild Caught" have been the best for searing.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
  • Just to clarify, I am only referring to sea scallops. Try them with Chang Mai Fish and Fowl seasoning, outstanding!

    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
  • I had no idea. Thanks Travis. Bet there aren't to many stores out there selling the dry.
    Large, small, and a mini
  • Once you have had wet and dry sea scallops seared, you will be able to tell the difference. 

    Be careful, man! I've got a beverage here.
  • I've started a new mantra.

    "Once you've had dry, you'll never go back."

    Dripping Springs, Texas.
    Just west of Austintatious

  • My local fish monger almost always has wet scallops and labels them as
    "scallops".  They sometimes also have dry scallops and label them as "dry
    scallops".  We only buy dry after trying to get a good sear on wet scallops during our first scallop cook.  Seared dry scallops are a family favorite around here. 
  • That's a great post.  I did not know that.  Thanks
    Large & MiniMax in Lexington, KY
Sign In or Register to comment.
Click here for Forum Use Guidelines.