"Scot" > wrote in
ink.net:

> Last week I posted the question asking why my scallops filled the
> sauté pan with water even after they had been completely dried? Now I
> know there's a difference between "dry" scallops and non-dry ("wet")
> scallops. The dry scallops sautéed perfectly. Does anyone know how
> to sauté, or cook in some fashion, the non-dry, "wet" scallops, the
> ones you usually find frozen in bags? When I tried to sauté them,
> they filled the pan with so much water that, in effect, they were
> boiling.
>
>
>

Sounds like you were over crowding in the fry pan. Trying to cook too many
scallops in a too little pan. Either that or those scallops weren't
defrosted enough and allowed to drain. Frozen scallops are flash frozen
right out of the processing plant, where they are kept in a ice cold water
bath just prior to freezing so of course some water gets frozen in with the
scallops. You could try the trick used on frozen shrimp...defrost the
scallops in a collendar under cold runing water and then pat dry.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.