"Bob (this one)" > wrote in message
...
> Dee Randall wrote:
>> "jmcquown" > wrote in message
>> . ..
>>
>>> wrote:
>>>
>>>> I know what opaque means. I do not know how to to when they are.
>>>> I mean they're white and without cutting them open how do I tell?
>>>>
>>> No need to cut them open. You can tell by looking and even
>>> touching in the center. Any pink in the center? Are they firm?
>>> Any pink when you turn them over? Opaque. About 6 minutes total;
>>> no longer than 10. Otherwise you get rubber scallops.
>>>
>> Jill, I've not seen any pink scallops. Should I eyeball them closer
>> to observe a pinkish tint? They look more on the greyish side than
>> pink to me.
>
> Different varieties will be differently colored. Few will be pink. Some
> will have a pink "fringe" which is perfectly edible.
>
> Pastorio
And scallops that are all pure white when raw should be avoided. They have
been soaked in a phosphate solution to improve shelf life and it makes them
watery and almost impossible to sear properly.
--
Peter Aitken