"Bob" > wrote in message
...
> Sheldon replied:
>
> >>Everytime I saute scallops, I can't get them to brown properly because
> >>they secrete too much liquid which creates more of a boiling result
> >>than a saute result.
> >
> > Your pan temperature is much too wussy... more HEAT!
>
> That might help, but the scallops themselves are more likely to be the
> problem. From
> http://www.ohio.com/mld/ohio/living/...9847674.htm?1c
>
> "until recently, the only scallops available to most consumers were mushy,
> watery ones that had been soaked in water and preservatives. They gurgled
> rather than sizzled in the frying pan, and shriveled up as they cooked.
> Traditionally, wet-pack scallops were preferred by packers and stores
> because the preservative (usually tripolyphosphate) extended the shelf
life,
> and the water added weight that consumers paid for at scallop prices."
>
>
> In other words, if you've got the wet-pack scallops (which are both the
most
> readily available and the cheapest), you CAN'T sear them; they've just
> got too much water.
>
> Bob
>
>

In case you are wondering, the wet scallops are a uniform almost pure white,
while the dry scallops tend to be sort of a mottled white/ivory color. Some
people mistakenly think that the pure white appearance signifies freshness
and high quality.


--
Peter Aitken

Remove the crap from my email address before using.