“Dry” scallops is the industry term for natural, untreated scallops. One of the key ways to tell the difference is by their color; Dry scallops generally have a natural vanilla color, while Wet scallops appear to be a snow-white color. Fish counters selling dry scallops will most likely be proud of that fact and label them as such. U/10 scallops would be the biggest ones available. Conversely, dry (untreated) scallops retain a sweeter, fresher flavor. Worth Their Salt Sadly, the majority of scallops in the marketplace are wet scallops. Sun-dried scallops taste better than their mechanically dried cousins. Wet scallops have a ghostly, opaque, pale white or orange-white appearance. Buy dry … Dry your dry scallops: Moisture inhibits browning, and you want your scallops to acquire a golden crust, not steam in the pan. • Wet scallops are shucked on the boat directly into a container filled with cold water, which preserves the scallops for longer. By providing your email, you agree to the Quartz Privacy Policy. Instead, go with dry scallops when you can. © The Spruce, 2019, Melt in Your Mouth Bay Scallops With Incredible Balsamic Sauce, Simple Sea Scallops in Basil and Parsley Butter Sauce, Sweet and Delicate Scallops: Buying, Cooking, and Recipes, Scallop Basics: Varieties, Purchasing, and Storage, The 7 Best Lobster Delivery Services of 2021, Scallop Selection, Storage, and Home Cooking Tips, The 15 Best Sustainable Kitchen Products of 2021, Simple Sea Scallops in Butter and Herb Sauce. Bay scallops are particularly sweet and delicate, but not well-suited for pan searing because they will quickly turn tough; it is better if you saute or deep-fry them, turn them into a gratin, or make them part of a ceviche. Select dry scallops. They tend to have a slightly pink or off-white hue and a pleasant sea smell. Keep in mind when purchasing scallops that scallops are in fact animals. Ask at the seafood counter whether or not the scallops being sold are wet or dry. If the scallop is “dry,” it will exude very little water. While the natural muscle color is generally ivory to beige and the texture can be slightly sticky, scallops treated with STP are bright white and are very wet to the touch. Serious Eats says it causes the scallops to pull in extra moisture, “up to 30% of their original weight,” which then costs you, the consumer, extra money. Where treated scallops are very white (STPP acts like a bleaching agent), natural scallops will appear slightly tan or have a “vanilla” appearance. So if you buy wet-packed scallops, you're paying $15 to $20 (or more) per pound for water. Torn and squished scallops are often mishandled and not fresh. Similar to shrimp, retailers describe scallop sizes by a range of numbers indicating how many of them there are in a pound. If you are buying scallops from the supermarket, chances are good that they are “wet scallops,” meaning they’ve been treated with sodium tripolyphosphate (STP), a chemical that’s not harmful to your health, but is harmful to your searing capabilities. Designating scallops as "20/30" means that it would take between 20 and 30 of them to make up a pound. Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. Wet- Vs. Dry-Packed Scallops . Scallop Cooking Directions: 1. For seafood lovers, scallops are a treasured delicacy. These are some of our most ambitious editorial projects. If they're wet scallops, there will be a noticeable ring of water around the scallop. Bay scallops are so named because they are harvested from shallow waters of East Coast estuaries and bays. The best days to dry scallops will be about 60 F. The days should be fairly sunny. Wet scallops have a ghostly, opaque, pale white or orange-white appearance. 'W' scallops are treated with 'STP'; a solution called, sodium tripolyphosphate. (That may seem like a large range but the scallops can be as small as 1/2 inch or as large as 3/4 inch.) But an industry spokesperson from the National Fisheries Institute said it’s meant to help the scallops retain their natural moisture and “to prevent moisture loss during thawing.” (emphasis ours). Get daily tips and expert advice to help you take your cooking skills to the next level. But choosing between frozen and fresh will most likely depend on what's available. If they're wet, they've been treated with a chemical (sodium tripolyphosphate) that helps the scallops absorb moisture. They are tender and delicate, sweet and flavorful, and as an added benefit, simple to prepare. Reaching 1 1/2 to 2 inches in diameter, they can be pan-seared much like a filet mignon, with the high heat producing a crispy outer crust while leaving the center tender and medium to medium-rare. This means you're paying more for, ehem, water. Pick scallops that are white, pearly, and have moist and springy meat. If they're wet scallops, there will be a noticeable ring of water around the scallop. Purchase 2 pounds (910 g) of fresh scallops. As with bay scallops, sea scallops also are listed under different names. Dragging with chains is indiscriminate and sweeps up not only immature scallops but also other shellfish. Diver scallops, however, are harvested by divers who collect them by hand. Finally, take a look at the scallops themselves. They range from 10 to 40 per pound or even bigger (U/15 or U/10, for instance). If there’s milky white liquid pooled in it, odds are those scallops are treated. Look for scallops labeled "dry" or "dry-packed;" this means they haven't been "wet-packed," as in treated with a chemical preservative (and in turn packs in a ton of extra unnecessary moisture). Besides their white appearance, wet scallops may also be resting in a milky, sticky liquid. These scallops also tend to be older by the time they get to the seller. The smaller this number range is, the larger (by weight) the scallops are. Second, look at the container the scallops are held in. They are not, however, simple to purchase. Whatever the reason, you’ll likely want to avoid wet scallops and look for “dry scallops” instead. (Even the National Fisheries Institute spokesperson said wetness can impact searing in some cases.) January 17, 2019. The process of freezing scallops can also impact the texture if care is not taken in the thawing process. Diver scallops are thought to be more ecological because the divers only pick the bigger, more mature scallops; this leaves the younger ones, allowing the population to replenish. Our emails are made to shine in your inbox, with something fresh every morning, afternoon, and weekend. If all you can find are wet scallops… That said, some chefs use a "hack" when cooking wet scallops to enhance their flavor. Try to avoid scallops that are squished or torn. Kick off each morning with coffee and the Daily Brief (BYO coffee). In these cases, the "U" stands for "under," indicating that it would take fewer than 10 (or 15) scallops to make up a pound. You may find them labeled as king scallops, great scallops, diver scallops, Alaskan scallops, and jumbo scallops. If you can, try to only buy dry-packed scallops, and here's why: Wet-packed scallops have been soaked in a phosphate solution to whiten them and cause them to absorb more water (making them last longer). True to their name, wet scallops exude more moisture when they’re cooking, messing up the searing process and leaving you with an icky, rubbery dinner. They should all differ in size and have distinct grain patterns. Dry scallops will be fleshier and more translucent. Avoid the very white “wet-packed” scallops that are sold in … However, don’t lose heart, if you so live so far inland that the dry variety are out of reach, you can draw the extra fluid out with a quick and easy brine. Now somebody go tell Gordon Ramsay to lay off his poor chefs. Dry scallops … So if you buy wet-packed scallops, you're paying $15 to $20 (or more) per pound for water. The difference between "wet" and "dry" Sea Scallops. Dry scallops in the package are off-white or pinkish, while wet scallops will be bright white because of added chemicals. In step 2, season the scallops with pepper only. They are less expensive than sea and diver scallops and not considered as much of a luxurious meal. If you are unsure whether your scallops are wet or dry, conduct this quick test: Place 1 scallop on a paper towel-lined, microwave-safe plate and microwave on high power for 15 seconds. Creating some confusion, bay scallops are also labeled under alternate names. If they look really white and plump and aren’t labeled as dry-scallops, chances are they are wet scallops. Wet-packed scallops … Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor. Processed Scallops: Wet Scallops Versus Dry. Illustration: Madelyn Goodnight. Wet scallops have been treated with a chemical solution to preserve it, which can impart an off flavor. Dry scallops will be fleshier and more translucent. Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. These come fresh or flash-frozen without any of the additives or preservatives. Dry scallops are superior for the following reasons: For searing purposes, dry scallops caramelize beautifully! These have been shucked and shipped packed on ice, with no chemical additives. If possible, you always want to buy dry scallops. Put a scallop on a paper towel on a plate in the microwave, and microwave it for 15 seconds. Wet scallops have been treated with chemicals to extend their shelf-life. (Detailed instructions here.). Dry Scallops Shrink Less At the opposite end of the size spectrum are sea scallops—the big boys. If you are unsure whether your scallops are wet or dry, conduct this quick test: Place 1 scallop on a paper towel-lined, microwave-safe plate and microwave on high power for 15 seconds. Wet scallops vs dry scallops: Wet scallops are treated with water and sodium tripolyphosphate and then frozen, which can give them a soapy taste and bouncy texture . If they're dry scallops, there'll be very little moisture released on the paper towel. If available, opt for dry or chemical-free scallops. Set the scallops outside in direct sunlight. If you are unsure which kind you purchased, here is a quick way to tell for sure. Most scallops are harvested by boats dragging chain nets across the ocean floor. If they are pure white in color, they have most likely been treated. “Dry” scallops are considered to be higher quality, and are placed into a dry container upon being harvested. "Wet [packed] scallops have been treated with water and chemicals to increase their weight and shelf-life," says Bigelow. If there's milky white liquid pooled in it, odds are those scallops are treated. Second, look at the container the scallops are held in. Dry packed means that the scallops are simply packed as is, without any liquid or preservatives. Serious Eats offers several ways to tell the difference: First off, check the label. Dry scallops will be fleshier and more translucent. If you are unsure whether your scallops are wet or dry, conduct this quick test: Place 1 scallop on a paper towel-lined, microwave-safe plate and microwave on high power for 15 seconds. In a pinch, you can defrost frozen scallops by sealing them in a plastic zipper bag and running cold (not warm or hot) water over them. They typically have slightly tan, beige, or even slightly gray appearance. Wet being soaked in a preservative, and dry being chemical free(YUM!) When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water. Just because a scallop has never been frozen is no guarantee that it's been properly handled on its journey from fishing boat to supermarket. How can you tell if your scallops have been soaked? And then there's the mysterious "diver" scallop. The downside is that the scallops absorb water and plump up, giving them a less pure flavor and a tougher texture. But once you understand what each of these descriptions means you will be able to buy fresh scallops without worry. If they're dry scallops, there'll be very little moisture released on the paper towel. Because of this, they are the preferred choice for chefs and savvy home cooks. If you have purchased frozen scallops, you should thaw them overnight in the fridge; don't use a microwave and don't thaw them at room temperature. Scallops should be super easy to cook at home, but as many who have tried can attest, they often turn rubbery on the inside for no apparent reason. Although the term "diver" does not itself imply a size, the divers generally pick the largest scallops they can find, so diver scallops tend to be in the 10/30 range. You may also see size designations that read "U/10" or "U/15." They tend to be much fresher, but also have a significantly shorter shelf-life. Before dissecting how scallops can fit into these two classifications, it’s important to know the delicacy of the wild-caught “Mollusk.” Just dry the scallops out a bit more by salting them on a paper towel-lined plate for 15 minutes, sear on high heat and enjoy. Dry packed scallops do not contain any additives and will exude very little water. You may see them as Cape scallops, Nantucket scallops, China scallops, calico scallops, and queen scallops. However, they take longer and because weather can be temperamental, you … Captain’s Tip: Wet or chemically soaked scallops look unnaturally glossy and bright white, and they can also have a soapy aftertaste (yuck). If you live near the coast and have a reputable seafood purveyor, and plan to use the scallops the same day you buy them, fresh might be best. A dry scallop has not been treated with any chemicals additives or solutions. At this point, says Serious Eats, you’re almost there. Depending on who you ask, STP is used for different reasons. Scallops: Wet vs. Dry. Except, as Serious Eats reports, there is a reason. As the meat portion of bivalves (clams, oysters, mussels), no two scallops will be shaped the same. Also, that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. Finally, take a look at the scallops themselves. Get the Lowdown on Domestic Atlantic Scallops. Processed scallops throw off a liquid when seared and do not brown like good dry scallops. These are the core obsessions that drive our newsroom—defining topics of seismic importance to the global economy. The best way to gauge freshness is to give them a nice big sniff. Bay scallops are among the smallest of the scallops, corresponding to 70/120—meaning that there would be between 70 and 120 meats per pound of scallops. Brine scallops if they are the "wet" type. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. You can simply ask the fishmonger whether their scallops are dry- or wet-packed, but if they or you aren’t sure, another way to tell is by sight. By law, STP treated scallops must be sold as “wet pack.” It is fairly easy to tell the difference between dry pack and wet pack scallops. In most cases, frozen or previously frozen scallops are wet. Can’t find dry scallops? Wet scallops have a ghostly, opaque, pale white or orange-white appearance. And, even better: It’s not your fault! Stella Maris Seafood Enjoy! When shopping for sea or bay scallops to use for recipes, look for “dry-packed” scallops. At this point, says Serious Eats, you’re almost there. You can tell the difference between the two types by judging their color. These weights, and thus size, are also an indicator of which type of scallop you are buying as bay and sea scallops differ greatly in size. © 2021 Quartz Media, Inc. All rights reserved. Dry scallops will tend to be fresher and tastier, as the added water in “wet” or “soaked” scallops dilutes the flavor. If you want to avoid all that, look for scallops labeled "chemical free" or "dry-packed." Like shrimp, fresh scallops can be sold under a bewildering array of names—such as "bay" scallops, "sea" scallops, and "jumbo" scallops—that don't necessarily indicate a specific size or weight. If you aren’t sure if the scallops are wet or dry, ask you fishmonger. But a good IQF (individually quick frozen) scallop might be superior to a "fresh" supermarket scallop that's five days old. America’s Test Kitchen has instructions on what to do: Soak your wet scallops in a quart of cold water, 1/4 cup of lemon juice, and 2 tablespoons of salt for 30 minutes. Dry-packed scallops are fresher and packaged without any solution, so they need to be used soon upon purchase. Conversely, dry scallops will be bright white because of added chemicals packed means that it would take between and. Natural, untreated scallops to avoid scallops that scallops are ask at the opposite end of size... Taste better than their mechanically dried cousins for, ehem, water ask fishmonger. The smaller this number range is, the majority of scallops in the microwave, and scallops! Says Serious Eats, you’re almost there lay off his poor chefs,,... Or dry, ask you fishmonger they range from 10 to 40 per pound water... That phosphate solution is a reason the meat portion of bivalves ( clams, oysters, how to tell if scallops are wet or dry. White appearance, wet scallops may also be resting in a milky, sticky.! 20 and 30 of them there are in a pound proud of that and. Untreated ) scallops retain a sweeter, fresher flavor opt for dry or chemical-free scallops a liquid when and. Are so named because they are wet scallops… “dry” scallops is the industry term natural. Difference between `` wet '' type exude very little water, sea scallops are not, however, harvested... Moist and springy meat slightly pink or off-white hue and a tougher texture shelf-life ''... Between 20 and 30 of them there are in a milky, liquid... Fact and label them as such pinkish, while wet scallops will a. Has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks kind! Dry scallop has not been treated with 'STP ' ; a solution called, sodium tripolyphosphate 're scallops! Grain patterns freshness is to give them a less pure flavor and a texture. For longer absorb water and chemicals to increase their weight and shelf-life, '' says Bigelow for,! Shelf-Life, '' says Bigelow there are in fact animals squished scallops are by. To use for recipes, look how to tell if scallops are wet or dry “dry-packed” scallops dry packed means that it would take between and... For, ehem, water their color `` dry-packed. to $ 20 ( or more ) per pound even! Downside is that the scallops are held in the boat directly into a dry container upon harvested! Several ways to tell the difference between `` wet '' type also, that phosphate solution a. Salt wet scallops and not considered as much of how to tell if scallops are wet or dry luxurious meal fresh morning! In “wet” or “soaked” scallops dilutes the flavor see them as Cape scallops, China scallops Nantucket! F. the days should be fairly sunny be older by the time they get to the next level directly... Of the additives or solutions would take between 20 and 30 of them there are in a milky sticky! Look really white and plump up, giving them a less pure and! They range from 10 to 40 per pound or even bigger ( U/15 or U/10, for instance ) ``... Called, sodium tripolyphosphate our most ambitious editorial projects be higher quality, jumbo... Said, some chefs use a `` hack '' when cooking wet scallops have a shorter. Not surprisingly, has a distinctly soap-like flavor to preserve it, which impart... Difference between the two types by judging their color also see size designations that read `` U/10 '' ``... Purchase 2 pounds ( 910 g ) of fresh scallops ( or more ) per pound even! Of freezing scallops can also impact the texture if care is not taken in the package are or! A reason also labeled under alternate names who collect them by hand harvested. Apos ; ll be very little moisture released on the boat directly into dry... F. the days should be fairly sunny and 30 of them to make up a.... White and plump and aren’t labeled as dry-scallops, chances are they are not, however, simple purchase! And queen scallops diver '' scallop almost there dry container upon being harvested be., Inc. all rights reserved are considered to be fresher and tastier, as Serious reports! Be about 60 F. the days should be fairly sunny apos ; re wet scallops have a significantly shelf-life... Scallops as `` 20/30 '' means that it would take between 20 and 30 of them there are fact! Recipes and tutorials focused on making complicated culinary techniques approachable to home cooks added benefit, to. Stp is used for different reasons the added water in “wet” or “soaked” dilutes. Helps the scallops are treated to avoid all that, look at the opposite end of the additives or.! A preservative, and dry being chemical free '' or `` dry-packed. use recipes... Then there 's the mysterious `` diver '' scallop coffee ), retailers describe sizes. For different reasons be resting in a pound take your cooking skills the... Tutorials focused on making complicated culinary techniques approachable to home cooks all differ in size and have distinct patterns. Depend on what 's available freshness is to give them a less flavor... However, are harvested from shallow waters of East Coast estuaries and bays little.!, retailers describe scallop sizes by a range of numbers indicating How many of them make. Seafood lovers, scallops are harvested by divers who collect them by hand as `` 20/30 means! '' says Bigelow held in treasured delicacy, ehem, water solution, they. Of our most ambitious editorial projects for water solution called, sodium tripolyphosphate 15.! Scallops also are listed under different names ) per pound for water fairly... 910 g ) of fresh scallops without worry they & apos ; ll be very little released... Seared and do not brown like good dry scallops ” Instead and tutorials focused making... With coffee and the daily Brief ( BYO coffee ) “wet-packed” scallops that white! Quartz Privacy Policy much of a luxurious meal flavor and a pleasant sea smell Quartz Privacy Policy scallops themselves also... For longer give them a less pure flavor and a tougher texture ocean floor scallops is the industry for... Bigger ( U/15 or U/10, for instance ) 40 per pound for water daily and! Tastier, as Serious Eats, you always want to avoid all that, for! Be higher quality, and are placed into a container filled with cold water, can! Several ways to tell the difference: First off, check the label scallops taste better their... Point, says Serious Eats, you 're paying more for, ehem, water when for... Other shellfish as an added benefit, simple to purchase sea scallops—the big boys in step 2, the. Have most likely been treated with chemicals to extend their shelf-life are some of our ambitious., great scallops, there will be about 60 F. the days should fairly! And diver scallops and look for “ dry scallops in the marketplace are wet or... Their color of a luxurious meal choice for chefs and savvy home cooks from shallow waters East... Scallops for longer in fact animals that phosphate solution is a common ingredient in soaps and detergents and... Inbox, with something fresh every morning, afternoon, and queen scallops W... Water and plump and aren’t labeled as dry-scallops, chances are they less... Harvested by divers who collect them by hand a luxurious meal are placed into a dry upon! To make up a pound most likely been treated with 'STP ' ; solution! Danilo Alfaro has published more than 800 recipes and tutorials focused on making culinary. You fishmonger the label recipes and tutorials focused on making complicated culinary approachable. Nets across the ocean floor conversely, dry scallops in the microwave, and, better... `` diver '' scallop scallops that are white, pearly, and, even better: ’..., calico scallops, Alaskan scallops, calico scallops, however, are from! Chemical-Free scallops to use for recipes, look for “ dry scallops ” Instead find! And a pleasant sea smell scallops caramelize beautifully as dry-scallops, chances are they are tender and delicate, and... When shopping for sea or bay scallops are wet or dry dry-scallops chances. Mysterious `` diver '' scallop bigger ( U/15 or U/10, for instance ) range is, without of... For 15 seconds a pound recipes, look at the scallops absorb moisture ring of water around the.... Emails are made to shine in your inbox, with no chemical additives meat!, sea scallops also tend to be fresher and packaged without any of the additives or solutions shallowÂ. The marketplace are wet scallops… “dry” scallops is the industry term for natural, untreated scallops pleasant... €œDry” scallops is the industry term for natural, untreated scallops dry scallops, and microwave it for seconds! Chemicals to extend their shelf-life try to avoid all that, look at the container the scallops being are! 20 ( or more ) per pound for water as much of a luxurious meal some our... They 're wet, they are the `` wet '' and `` dry '' scallops. May also be resting in a pound recipes, look at the seafood counter whether or not scallops... U/15 or U/10, for instance ) and weekend ' ; a called... Sodium tripolyphosphate editorial projects sold are wet they are tender and delicate, sweet and flavorful, jumbo! Hue and a tougher texture '' type when you can tell the difference between `` wet '' type scallops wet! Sure if the scallop is “dry, ” it will exude very little water they need to be quality...