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Why should fresh scallops range from pale beige to creamy pink, not white?

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I'm interested to know the science behind the colors.

Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbing water or chemicals, losing nutrients and colour. The colour of fresh scallops should range from pale beige to creamy pink, and the meat should have a clean, fresh smell with a moist sheen.

Totally Scallops: Not Just Another Cookbook (2009) by Judy Eberspraecher. p 56.

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