Wet-packed scallops are drowned in water, presumably to help them remain juicy. If they're dry scallops, there'll be very little moisture released on the paper towel.
Scallop Fact: Scallops don’t burrow or dig like clams and mussels, so their shells are lightweight and thin so they can swim better. A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other. You are aiming for a caramelised crust and a slightly translucent centre (you can see this by checking the side). If they're wet scallops, there will be a noticeable ring of water around the scallop. A general rule of thumb is 2 minutes on one side and anything from 10 seconds to 2 minutes on the other. Learn how to cook scallops at home, including searing, baking, broiling, and grilling. Scallops: Wet vs. Dry In the seafood business, there are two ways scallops are handled (and sold) on the market: dry and soaked . If scallops are mushy to the touch, they’re undercooked; if they’re firm, they’re overcooked.
When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops. Because frozen sea scallops thaw and cook quickly, they are perfect for using straight from the bag in recipes calling for scallops. These have been shucked and shipped packed on ice, with no chemical additives. We browned some diced bacon in the pan in the photo above, then set aside the bacon but left the rendered bacon fat in the pan. There are wet scallops and dry scallops. Whenever you can, choose the dry scallops. Scallops go well with all kinds of sauces and spices, but simple cooking is the best way to enjoy. Wet scallops have been treated with chemicals to extend their shelf-life. You can still use that scallop to … Wet Vs. Dry Scallops. When cooking scallops remember to pat dry and don't overcrowd the pan. Put a scallop on a paper towel on a plate in the microwave, and microwave it for 15 seconds.
"Soaked" (also known as "wet" or "treated") scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight . They tend to have a slightly pink or off-white hue and a pleasant sea smell. Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. Avoid the very white “wet-packed” scallops that are sold in …
Simple osmosis plumps up the scallops making them appear larger, but also muting their flavor.
Frozen sea scallops are generally the only choice for purchasing for those who do not live near a seaport or in a large city where fresh scallops are offered. If you are unsure which kind you purchased, here is a quick way to tell for sure. You are aiming for a caramelised crust and a slightly translucent centre (you can see this by checking the side).