 Voodoo17
Team Member
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Joined: May 2001  PA, USA
 Posts: 1746 Feedback: 100% (10) |
Posted: 7/2/2012 3:29:03 PM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT |
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pcsutton
Member ....but not a 3rd member
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Joined: Sep 2004 TX, USA
Posts: 22814 Feedback: 100% (1) Link To This Post |
Posted: 7/2/2012 3:40:15 PM
[Last Edit: 7/2/2012 3:45:03 PM by pcsutton]
There is a difference between 'DeepSea Scallops' and 'Bay Scallops', a lot of the latter being punched out skate. Real bay scallops aren't much better IMHO.
Wild deep sea scallops are usually about 1 to 2 oz each (but can get up to 4 oz) and should have the eyes attached. They are generally harvested from the north atlantic and are better than the Japanese or Chinese 'cultivated' scallops. Try to find 'Dry Wild North Atantic Sea Scallops' as they are the best there is....but expect to pay a premium price. The chemical you refered to is Sodium tri-poly phosphate. 'Dry' scallops don't have this treatment.  |
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P08
WAIT FOR IT!
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Joined: Apr 2001  AND
Posts: 13497 Feedback: 100% (14) Link To This Post |
Posted: 7/2/2012 3:54:27 PM
I buy wild caught scallops at Sams club for $12.50 a pound and they never taste off.
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Posted: 7/2/2012 3:58:51 PM
come to New Zealand, in scallop season you just tow a dredge behind your boat and take them home! never had any that tasted of chemicals?
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Posted: 7/3/2012 10:40:22 AM
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Zhukov
Aimless' whipping boy
Site Staff
Joined: Apr 2003 TX, USA
Posts: 40351 Feedback: 100% (43) Link To This Post |
Posted: 7/3/2012 11:40:20 AM
[Last Edit: 7/3/2012 11:41:45 AM by Zhukov]
America's test kitchen covered this in an episode not too long ago. Let me go by memory here...
As other have said: Sodium Trypolyphosphate is added to most scallops to help them retain moisture and it does make for an "off" taste. The bad news: There's nothing you can really do to pull the STP back out. The way they said to test it is to dry the scallop thoroughly, put it on a paper towel, and microwave it ever so briefly. If the paper towel is wet, you have a treated scallop. ATK's solution was to marinade the scallops in water and lemon juice. It doesn't pull out the STP, but goes a long way to mask the flavor. [ETA] I actually found their writeup and could have save my typing above: We strongly recommend purchasing "dry” scallops (those without chemical
additives). If you can only find "wet” scallops, soak them in a solution
of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table
salt for 30 minutes before proceeding with step 1. In step 2, season the
scallops with pepper only. If you are unsure whether your scallops are
wet or dry, conduct this quick test: Place 1 scallop on a paper
towel-lined, microwave-safe plate and microwave on high power for 15
seconds. If the scallop is "dry,” it will exude very little water. If it
is "wet,” there will be a sizable ring of moisture on the paper towel.
(The microwaved scallop can be cooked as is.) |
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redfish86
It's Not A Zombie Bite
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Joined: Oct 2007 FL, USA
Posts: 4503 Feedback: 0% (0) Link To This Post |
Posted: 7/3/2012 9:48:25 PM
I'm so glad scallop seaosn just started down here.
To those of you who "poo poo" bay scallops, come over to the Eastern FL Panhandle and get soem yourself and then post a review. We like to just shuck, add a little squeeze of fresh lemon, and eat on the boat. FWC never checks your belly when looking to see if you went over the limit.  |
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Posted: 7/5/2012 3:09:24 PM
How are these compared to sushi grade scallops?
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