Description
Dry-packed is the only thing that matters with scallops and it is worth explaining. Most scallops sold at retail are soaked in a sodium tripolyphosphate solution, which makes them absorb water, weigh more and turn a uniform bright white. Ours are not treated at all. They come in an ivory or faintly pink color, they are slightly tacky to the touch, and they will take a hard sear because there is no added water to boil off.
Pat them dry, salt them right before they hit the pan and not a minute earlier, and use a pan hot enough that they sizzle immediately. Two minutes on the first side without moving them, one on the second, and out. If you see them release liquid and go grey, the pan was not hot enough. Pull the small side muscle off first if it is still attached.
Specification
- Catch: hand-harvested by divers, Atlantic sea scallop
- Grade: U10, approximately 8 to 10 per pound
- Treatment: dry-packed, no phosphates or added water
- State: fresh, never frozen
- Contains: mollusk shellfish
Storage
Cook these within two days and keep them on a rack over ice in the fridge so they are not sitting in their own liquid. They can be frozen but a dry scallop loses more on the thaw than most fish does, so we would rather you buy fewer and eat them fresh.
Ken H. (verified owner) –
First time I have gotten a real crust on scallops at home. The difference between these and the wet-packed ones from the grocery store is not subtle, mine actually browned in ninety seconds instead of sitting in a puddle. Ten to the pound made a proper dinner for two.
A. Whitfield (verified owner) –
The counter guy walked me through why they look slightly beige instead of white and he was right, that is what untreated looks like. Sweet, firm, and no chemical aftertaste at all. Expensive but you are not paying for water weight.
Tomas E. (verified owner) –
Excellent scallops. My pack came in at nine to the pound which is on the smaller end of U10, so check the count if size matters for your plating. Flavor and texture were flawless.