Lets talk scallops.

travisstrick · February 2012

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.

http://www.youtube.com/watch?v=rEk0Y-JlcYI&noredirect=1

Village Idiot · February 2012

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.

travisstrick · February 2012

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.

hogaholic · February 2012

Travis,

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".

Flamethrower · February 2012

Travis, Did you run that past VI or Tweev before posting that info?

Village Idiot · February 2012

Travis, Did you run that past VI or Tweev before posting that info?

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.

fishlessman · February 2012

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

Mickey · February 2012

Good post Travis :ar!

joe@bge · February 2012

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

mustgrill · February 2012

Diver scallops are a good way to go if you can find them? If your land locked maybe not?

jbates67 · February 2012

Excellent information. Thanks.

scooter759 · February 2012

My experience has been that either "Diver Scallops" or "Wild Caught" have been the best for searing.

scooter759 · February 2012

Just to clarify, I am only referring to sea scallops. Try them with Chang Mai Fish and Fowl seasoning, outstanding!

smokesniffer · February 2012

I had no idea. Thanks Travis. Bet there aren't to many stores out there selling the dry.

travisstrick · February 2012

Once you have had wet and dry sea scallops seared, you will be able to tell the difference.

Village Idiot · February 2012

I've started a new mantra.

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

losttree · February 2012

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.

Kentucky Wildcat Fan · February 2012

That's a great post. I did not know that. Thanks

Lets talk scallops.

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