I recently purchased what were labeled as dry scallops from a local well known fish monger. I did a 20 minute brine with salt, fully rinsed and dried in paper towels. I preheated a cast iron pan for 10 mins on med, then bumped to high, added clarified butter and some canola oil and after two minutes got no color on the scallops. At all. Also had significant cloudy liquid leaching from the scallops. No way these could have been "dry", correct?
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That's a well known side effect of treating the scallops with sodium tripolyphosphate (STP). I'd have a chat with this fish monger as you can get untreated scallops.
info here https://qz.com/474207/heres-why-your...earing-nicely/ -
That's a good article but it specifically says the STP problem was with wet scallops not dry. I like what your advising is that he verify with his fish monger that they were dry instead of wet.Comment
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Correct. Someone along the supply chain goofed up with labelling.Comment
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Sounds fishy to me
Seriously though I am following this thread to learn more.
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Ah yes, the leachy milk scallop syndrome! We
shall see what their answer is.
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This happened to me in the past when I tried to pan sear some scallops, and I had no idea why. Glad to learn something new.Comment
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Were the scallops a bright white, or kind of the color of older newspaper, kind of off white?Comment
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I’ll definitely follow up this weekend. They were pinkish in color.Comment
as we say in the Chem biz.
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