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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 colande...
Question
scallops
#1: Initial revision
by
TextKit
·
2021-10-10T19:49:52Z (about 3 years ago)
Even after thawing, why do PC Blue Menu Wild Nova Scotian Frozen Sea Scallops spew out so much water?
My rural community has merely one supermarket. It sells merely ONE brand of scallop. [![enter image description here][1]][1] 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. [![enter image description here][2]][2] But when I place the scallops on my heated pan, water still gushes out of these scallops! 1. These are [Wet Scallops](https://www.thekitchn.com/whats-the-difference-wet-dry-a-58059), correct? Anyone here from Nova Scotia? Anyone here know why Nova Scotian scallops would be ["treated with a solution of water and sodium tripolyphosphate"](https://www.splendidtable.org/story/2016/04/01/why-you-should-cook-with-dry-scallops)? 2. How else to extract out all the water, before cooking these scallops? [1]: https://i.stack.imgur.com/wAhyx.png [2]: https://i.stack.imgur.com/gu36I.jpg