I went grocery shopping on Wednesday and found the best deal! Dry Sea Scallops for $9.99 a pound.
Soaked” (also known as “wet” or “treated”) Scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight. When scallops are exposed to a phosphate bath, they absorb it and swell – gaining water-weight. Sort of like women after eating a high sodium meal. These are the yucky kind!
“Dry” is the seafood industry term for natural Scallops, which have not been treated with phosphates. These are the best kind! Natural Scallops have a slightly tan, or “vanilla”-color. Dry Scallops are superior for the following reasons: For searing purposes, dry Scallops caramelize beautifully! Dry scallops taste sweet & natural. You are not paying for added water with dry Scallops.
So, what’s a girl to do? I bought 2 pounds. One to cook tonight and one to freeze. This is really a marvelous deal for those of us who live inland and cannot get fresh dry Scallops at reasonable prices.
I shall be serving this with Pine nut Rice Pilaf and fresh corn on the cob. All in all a great meal! I can hardly wait!
Heat the oven to 350 F.
- Place the Scallops in a buttered baking dish, it should be large enough to hold the scallops in a single layer.
- Sprinkle the scallops with salt, and pepper and some ritz cracker crumbs.
- Bake the sea scallops in the preheated oven for 5 minutes.
- Spoon melted butter over the ritz cracker crumbs to coat with butter and bake for about 15 to 20 minutes longer, or until the scallops are cooked through but still moist.
- Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.