Scallops are a melt-in-your-mouth delicacy when prepared correctly whether you fry them bake them or pan-fry them with garlic and butter (make sure you use the best butter). But not all scallops are the same and choosing the right type will affect the quality of your meal. When buying scallops pay attention to how they were harvested and packaged—wet-packed or dry-packed—as this will affect the flavor of both.
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 JeremyMcLachlan | 2013-09-13 00:26:34 |  1,850 Views |
Dry vs Wet Scallops
Raw scallops generally have a notoriously short shelf life and manufacturers often treat the shellfish with sodium tripolyphosphate (STPP) to extend their shelf life. These are called wet-packed scallops. However this treatment causes them to retain excess water causing the shellfish to increase in size and weight. This is a blow to wet-packed scallops as you usually buy them by the pound. STPP also affects the quality resulting in a rubbery texture and an off flavor.
By law manufacturers must label scallops as wet-packed if they have been treated with STPP. Instead you should consider purchasing dry-packed scallops that have not been treated as they will provide a better quality meal. Making the wrong choice can make the difference between a memorable or disappointing dinner.
When it comes to wet-packed scallops the added sodium in STPP causes them to take on extra water weight. In theory you would think that the added treatment would make your scallops juicier. However it has the opposite effect. These scallops end up losing more moisture than dry-packed scallops. This extra moisture prevents the scallops from browning in the pan meaning you won’t get that nice golden brown sear. Likewise many report that wet-packed scallops have an unpleasant soapy or chemical taste.
