Peter Aitken wrote:
> "Bob (this one)" > wrote in message
> ...
>
>>Dee Randall wrote:
>>
>>>"jmcquown" > wrote in message
et...
>>>
>>>
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.

Not necessarily, in my experience. The ones that have been soaked are
called "washed" and are obvious from the milky liquid that gathers
around them as they leak or "purge" the solution. Scallops will be a
warm, creamy white color - sometimes almost beige - or lightly tinged
with orange, or a pale pink, washed or not.

Pastorio