On Thu, 13 May 2010 21:59:31 -0500, Pete C. wrote:

> Cheryl wrote:
>>
>> Yeah, but again, how does one achieve a non-soggy pizza with scallops?
>
> By using the non-waterlogged, non-phosphated dry packed scallops, they
> are readily available at quality seafood suppliers. At generic
> supermarkets you are more likely to find waterlogged, phosphated
> scallops from China.

Maine - a (once) major supplier of bay scallops, treated their
scallops long before China was a major exporter.

-sw