K wrote:
>
> Arri London wrote:
> > Steve Pope wrote:
> >>
> >> Cheryl > wrote:
> >>
> >>> "Steve Pope" > wrote in message
> >>
> >>>> Cheryl > wrote:
> >>
> >>>>> how would you prepare the scallops so they don't turn it into a
> >>>>> soggy mess from all of the water cooking out of them in the oven?
> >>
> >>>> By not using scallops that have been plumped up with water?
> >>
> >>> Interesting response. How do you know? For example, the ones I
> >>> got from the seafood department not long ago were full of water.
> >>
> >> The common practice is to treat the scallops with sodium
> >> tripolyphosphate, and then let them soak up water, becoming
> >> about 25% heavier.
> >>
> >> How do you tell? I seem to recall this treatment does not lead to a
> >> labeling requirement. So I'm not really sure other than by buying
> >> from the best possible retailer and asking as many questions as
> >> possible.
> >>
> >> Steve
> >
> > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> > of fluid in it.
>
> Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
> prices for punched out skate. Shellfish, by their nature, are very liquid
> except for the shells.


Ask the place where scallops are bought. Seems simple enough.
Punched-out skate doesn't look (or taste) like scallops. I've eaten
freshly-harvested scallops and they weren't 'very liquid' at all.