Alan wrote:
> On 28 Nov 2004 16:22:19 -0800,
> (Robert) wrote:
>
>> 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.
>>
>> All thoughts appreciated and TIA.
>>
>> Robert
>

Look for "Dry" Scallops. You won't believe the difference in taste &
texture. They may be difficult to find unless you live close to the coast.

http://www.pacseafood.com/products/scallops.html

"Typically, dry scallops will have a water content between 75 and 79%. Most
scallops sold in the U.S. are treated with tripolyphosphate, a widely used
food additive that helps retain moisture. However, "tripoly" can be abused
to promote excessive water pickup, one reason the FDA requires that any
scallop with more than 82% water content be labeled as a "water-added"
product. Scallops with more than 86% water cannot be marketed. Unsoaked
"dry" scallops are in increasing demand. They normally sell for about a 20%
premium over the same size processed scallop. To test if a scallop is dry,
toss one in a smoking hot skillet. If it sticks, it's dry. Dry scallops will
also have a nutty, brown color, while soaked scallops will be white."

--
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"