Even after thawing, why do PC Blue Menu Wild Nova Scotian Frozen Sea Scallops spew out so much water?
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My rural community has merely one supermarket. It sells merely ONE brand of scallop.
The supermarket keeps them in a freezer. When I get home, I cut open the bag, place the scallops in a colander and bowl set, and place everything in my fridge (NOT freezer). After 24 hours, I pour out all the water.
But when I place the scallops on my heated pan, water still gushes out of these scallops!
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These are Wet Scallops, correct? Anyone here from Nova Scotia? Anyone here know why Nova Scotian scallops would be "treated with a solution of water and sodium tripolyphosphate"?
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How else to extract out all the water, before cooking these scallops?
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