Scallops on the PBC?

[FrostyBrew]

I put some bacon-wrapped scallops in while I was doing some chicken the other day (but I didn't take any pictures so it didn't happen ... ) Now, I know that you usually want to sear off scallops pretty quickly so this might not be the best way to do them. But they were sooooo tender and the bacon rendered nicely, and the were like morsels of seafood candy.

I tried another time with complete failure. Tougher, bacon a little limper, not as sweet. This time, though, I put 'em in with ribs. Both times they cooked for about 1 hour, at least in my memory. So I'm thinking the higher heat that I do chickens at was really, really key.

Does anyone have some experience with these tasty bits in the PBC? I'd love to reproduce the first time! Guess I'll have to experiment some more this weekend ...

[ssandy_561]

It also depends on what type of scallops you can find. Most scallops are treated with a sodium solution so they absorb water and they can get more money for them. Some have no added sodium. Not sure if you had the type for both cooks.

[hubmacfan]

To follow on to what ssandy_561 said, the solution is called sodium tripolyphosphate, or STPP. I'm very sensitive to the taste, and I think it tastes like bleach smells. It is very hard to find frozen seafood in the U.S. that doesn't contain STPP.

Anyway, if the scallops DO NOT have STPP, they are "dry packed." If they do, they are wet packed. In the words of Alton Brown, ask your seafood provider if the scallops are dry packed or wet packed (If they even know those terms).

[FrostyBrew]

The were definitely "dry-packed", from the same fish monger both times. Eh, I'll run a test on a few -- pulling them off at different times (running at a specific temp) ... then will try a different temp next time and do the same thing. A work in progress!

[pjlstrat]

If you are ever near the northeast coast they are also called "Day Boat" Scallops meaning the Maine fishermen must, by law return to port the same day they fish them and they are ever only packed in ice. No STPP and also never frozen. They are a real treat.

[hoovarmin]

I happened to do a second run at scallops tonight. I put them on a wire rack over a quarter sheet-pan overnight to drain off liquid, which allowed them to sear very nicely. If wrapping in bacon, I'd sous vide the bacon first because the scallops will be overdone before the bacon is cooked. But this cook is probably better over hot coals in a kettle or other direct grlll than a PBC.

[Polarbear777]

I like this idea. Cooking the bacon mostly should make a big difference.

[Polarbear777]

I’ve bought "wet" scallops before. As I was trying to cook them, realized the fail and had to throw them out. Very disappointed that day.