On 2019-03-06 12:30 p.m., U.S. Janet B. wrote:

>> 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.
>


All this talk of scallops got me thinking way too much about scallops so
when I was in the city today I bought a bag of them. I think it is the
individual flash freezing that keeps them separate. If they are frozen
in clump the liquids will freeze them into one big lump, keeping them
apart until frozen will keep them separate for a long time under the
right conditions.