Scallops: Dry vs. Wet

Among the many different kinds of scallops available, there are two different methods that scallops are sold on the market: dry and wet.

Wet scallops are commonly treated with phosphates which is a preservative.  When scallops are soaked in phosphates, they absorb water, making them weigh more and thereby costing you more (you are paying for added water.) The absorbed water evaporates during cooking and, in turn, shrinks your scallops leaving them smaller, dry and somewhat tasteless.

Furthermore, the added water does not let scallops brown properly during cooking.  A beautifully seared scallop is attractive, and tasty.

Dry scallops are all wild and natural.  They are not treated with any chemicals whatsoever. 

It is generally easy to discern treated scallops as they will usually appear snow-white in color.  Dry scallops generally have a natural vanilla color.

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