What to Know About Wet and Dry Scallops
Knowing whether your scallops are "wet" or "dry" will make all the difference in your finished dish.
An important distinction among scallops is whether they’re considered wet or dry. Once you determine that, follow these tips to make the most of their taste and texture.
What We Mean by "Wet" and "Dry" Scallops
Dry: When we talk about dry scallops, we're not talking about blotting them with paper towels. Dry refers to the fact that the scallops haven't been soaked in a chemical solution to help them retain moisture. Dry scallops are pure and all-natural, harvested and packaged without preservatives. They taste sweet and fresh, and aren't weighed down with excess moisture. When they're patted with paper towels to remove surface moisture, they will develop a brown crust during searing. Always request dry scallops when purchasing them at the fish counter.
Wet: Wet scallops are simply dry scallops that have been soaked in a preservative like sodium tripolyphosphate (STPP), often before freezing. We recommend you avoid wet scallops: this solution adds soapy, unpleasant flavor and bouncy texture to the scallops. This longer shelf life comes at a price in terms of flavor and texture. Even with repeated blotting, it's difficult to get the scallops dry enough for a good sear in a skillet.
How to Identify Wet Scallops
The Test: If you’re unsure which kind you have, give your scallop a test. Place a single scallop on a paper towel-lined plate and microwave on high power for 15 seconds. If the scallop is dry, it will exude very little moisture. If it is wet, there will be a sizable ring of moisture on the paper towel.
The Fix: If wet scallops are all you can find, soak them in a mixture of 1 quart cold water, ¼ cup lemon juice, and 2 tablespoons salt for 30 minutes. This brine will help mask any chemical flavors. Unfortunately, it won't help with the texture.
The Bottom Line
Since STPP causes the scallops to absorb moisture, buying wet scallops means paying for a significant amount of additional water weight at the price of scallop meat. It also means that the scallops release moisture and tend to steam, rather than brown, when it comes to pan-searing. When you can, always source dry scallops.
