On Wed, 6 Mar 2019 11:03:12 -0500, Ed Pawlowski > wrote:

>On 3/6/2019 12:42 AM, U.S. Janet B. wrote:
>> On Tue, 5 Mar 2019 21:25:43 -0500, Ed Pawlowski > wrote:
>>
>>> On 3/5/2019 7:50 PM, U.S. Janet B. wrote:
>>>> On Tue, 5 Mar 2019 18:57:10 -0500, Ed Pawlowski > wrote:
>>>>
>>>>> On 3/5/2019 5:53 PM, U.S. Janet B. wrote:
>>>>>>
>>>>>> I checked today and the price of scallops at Costco is 2 pounds for
>>>>>> $24. That's a pretty decent price I thought. I'll get them more
>>>>>> often. While I was looking at the frozen scallops I noticed that
>>>>>> Costco has increased the number of items carried in that area.
>>>>>> Something to look forward to.
>>>>>> Janet US
>>>>>>
>>>>> Half of what I paid at Publix. Good, but expensive. Are they dry pack?
>>>>
>>>> what do you mean by dry pack. They are individual scallops, frozen
>>>> with a thin coat of ice on each one.
>>>> They are a nice large size, 15 to a pound.
>>>> Janet US
>>>>
>>>
>>> If it does not say dry pack, they probably are not. You are buying some
>>> water with them.
>>>
>>> Wet scallops are treated with a solution of water and sodium
>>> tripolyphosphate, or STPP, which preserves them as soon as they are
>>> harvested at sea. Then they're often frozen. This preserves them, but it
>>> also helps them to hold on to a lot more water weight. Dry scallops are
>>> scallops that are not treated in this way.
>>
>> it says 'ingredients: scallops, all natural' I thought the thin
>> coating of ice prevented freezer burn
>>
>
>Could be dry, or at least under 80%.
>
>Processed scallops that have been loaded with excessive amounts of water
>will be excessively heavy and should rightfully be sold at a lower price
>per pound. Consumers, therefore, should be vigilant. Processed scallops
>will be almost pure white (the phosphate acts also as a bleach) rather
>than their natural ivory, creamy or pinkish color, and they will be
>resting in a milky, sticky liquid that makes them tend to clump
>together. They're a disaster in sauteing, because they'll release their
>excess water into the pan and steam instead of brown. The role of the
>FDA? It monitors the water content of the product. Back home in the sea,
>scallops are 75 percent to 80 percent water. If a commercial product
>contains more than 80 percent water, the FDA requires that it be labeled
>an "X% Water Added Scallop Product" and if applicable, "Processed with
>Sodium Tripolyphosphate." Scallops containing more than 84 percent water
>may not be sold. So much for the "FDA made me do it" excuse.
>
>The problem is that these labels are affixed to the wholesale buckets
>and you may never see them. So buy your scallops only from a fishmonger
>whom you trust not to sell waterlogged scallops at dry-scallop prices.

None of what you indicate was an issue. I thawed them in a colander,
there was maybe a couple tablespoons of clear liquid in the bowl for
one pound of scallops when thawed. The color of the scallops was
pinkish/tan. I only had fond in the pan after cooking.
I trust Costco on this one. I don't know how you could freeze the
scallops and keep them from sticking together without a thin coating
of ice on flash freezed flesh.
Janet US