On Wed, 25 Feb 2004 05:04:03 GMT, hahabogus >
wrote:

>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.

Wet scallops (which comprise about 90% of the market) are pumped
full of water and trisodium and other phosphates (to make the
water stay there).

Salting them seems to work a little, but not enough. I'm
convinced there's no way to reverse the adulteration other than by
cooking and draining the liquid as it cooks. Add the liquid to
tomato juice or save for a seafood stock.

-sw