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.

"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.

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

On Wed, 25 Feb 2004 00:08:52 -0600, Steve Wertz
> wrote:

>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

Where on earth are you that you can even purchase such things? Here
in New Zealand frozen scallops are simply fresh caught from the sea
and snap frozen. It is scallop season here right now so we have
plenty of fresh ones at the fishmongers - but I have never heard of
wet scallops - and can't even imagine them.

Daisy.

Don't assume malice for what stupidity can explain.

On Thu, 26 Feb 2004 23:22:27 +1300, Daisy >
wrote:

>>
>>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
>
>Where on earth are you that you can even purchase such things? Here
>in New Zealand frozen scallops are simply fresh caught from the sea
>and snap frozen. It is scallop season here right now so we have
>plenty of fresh ones at the fishmongers - but I have never heard of
>wet scallops - and can't even imagine them.
>
Soaking in sodium triphosphate may be a US practice only. You are not
missing anything, believe me. It should be illegal..

I don't know how frozen scallops are processed here. I have never
tried them.

As more people become conscious of the difference dry will become more
available, at least in the larger cities.

Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

On Wed, 25 Feb 2004 04:19:40 GMT, "Scot" >
wrote:

>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.
>

The short answer is: Now that you know the difference, why buy the
soaked ones anyway? They only seem cheaper because you are paying for
that water. And, although you can cook them, they will never be as
good as the dry ones.

So, when you can only get the wet ones, eat something else.



Rodney Myrvaagnes NYC J36 Gjo/a


"Never eat more in a single day than your head weighs." --Jim Harrison

"Rodney Myrvaagnes" > wrote in message
...
> On Wed, 25 Feb 2004 04:19:40 GMT, "Scot" >
> wrote:
>
> >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.
> >
>
> The short answer is: Now that you know the difference, why buy the
> soaked ones anyway? They only seem cheaper because you are paying for
> that water. And, although you can cook them, they will never be as
> good as the dry ones.
>
> So, when you can only get the wet ones, eat something else.

The reason to try wet, or frozen, scallops is because it's not all that easy
to find dry scallops. I live in L.A., and I tried at least 5 or 6 different
stores with reputable, popular fish counters. I was surprised that I could
not find dry scallops anywhere, including Gelson's, the high-end market in
this area. I was equally surprised how little the guys behind the counter
knew about the scallops vs. water issue, including Gelson's (they were
totally clueless). I had to go back to the Santa Monica Seafood Co., that
sells nothing but seafood, to even find dry scallops. There, the guy today
said there is no way to get wet scallops to be dry enough to brown properly
while sautéing. However, he said the closest I'll get is to let the
scallops dry while wrapped in paper towels in the refrigerator, and to
change the paper towels as often as necessary until the water stopped
draining.

On Thu, 26 Feb 2004 07:52:59 GMT, "Scot" >
wrote:

>
>"Rodney Myrvaagnes" > wrote in message
.. .

>>
>> The short answer is: Now that you know the difference, why buy the
>> soaked ones anyway? They only seem cheaper because you are paying for
>> that water. And, although you can cook them, they will never be as
>> good as the dry ones.
>>
>> So, when you can only get the wet ones, eat something else.
>
>The reason to try wet, or frozen, scallops is because it's not all that easy
>to find dry scallops. I live in L.A., and I tried at least 5 or 6 different
>stores with reputable, popular fish counters. I was surprised that I could
>not find dry scallops anywhere, including Gelson's, the high-end market in
>this area. I was equally surprised how little the guys behind the counter
>knew about the scallops vs. water issue, including Gelson's (they were
>totally clueless). I had to go back to the Santa Monica Seafood Co., that
>sells nothing but seafood, to even find dry scallops. There, the guy today
>said there is no way to get wet scallops to be dry enough to brown properly
>while sautéing. However, he said the closest I'll get is to let the
>scallops dry while wrapped in paper towels in the refrigerator, and to
>change the paper towels as often as necessary until the water stopped
>draining.
>

I don't know LA well at all, but it is a big city, and has fine sushi
bars, including one of nationwide fame. I can't believe that they
would serve soaked scallops. It may be that those places bypass the
usual wholesale channels, as the better restaurants and retailers do
in NYC.

There is one other possibility, which I have not needed to try. If you
google on 'dry scallops' I think you will come on places in New
Bedford that will overnight them ($$).



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

"Scot" > wrote in message
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.
>
>

I don;t know if this will work, but you can try setting the raw thawed
scallops on a thick wad of paper towels for a few hours. Perhaps this will
draw out enough of the water to make a difference.


--
Peter Aitken

Remove the crap from my email address before using.

On Wed, 25 Feb 2004 14:39:03 GMT, "Peter Aitken"
> wrote:

>"Scot" > wrote in message
link.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.
>>
>>
>
>I don;t know if this will work, but you can try setting the raw thawed
>scallops on a thick wad of paper towels for a few hours. Perhaps this will
>draw out enough of the water to make a difference.

I cook scallops frequently. I try to buy them fresh but have to
resort to frozen at times.

Thaw frozen scallops in the refrigerator - never at room temperature
or in the microwave.

When they are only just thawed, place them between paper towels.

Put the oil or butter and oil, or whatever you are using to saute them
in a shallow pan and heat to very hot. Add only a few scallops at a
time (say 6-8) and sear very quickly each side (2 minutes max).
Place cooked scallops in a warm dish and cover. Saute the remainder
in this fashion and then place in scallop shells and cover with a
lemon-cream sauce and grill (broil) quickly.

You can serve the sauteed scallops on a risotto mould, and garnish
with baby spinach or rocket.

Don't forget the wedges of lemon will you?

Daisy.

Don't assume malice for what stupidity can explain.

"Scot" > wrote in message link.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.

I've never tried this method and cannot vouch for its effectiveness.
However, several years ago I saw a (so-called) cooking expert on some
TV cooking show advocate dusting "wet" scallops with flour before
sauteing them.