I heard an interesting review of a local restaurant today describing a pizza
with scallops. If I were to make something like this, and it sounded really
good, I'd probably top a thin crust with a garlic white sauce. The reviewer
said it was topped with scallops and bacon bits and I'm assuming not jarred
bacon bits, but chopped up fresh cooked bacon. I don't think I'd use any
kind of cheese on this, but what about a light sprinkling of parm? I can't
"picture" the flavor of the scallops and parma cheese so not sure I'd try.
But, if you decided to try making this tasty sounding beast, how would you
prepare the scallops so they don't turn it into a soggy mess from all of the
water cooking out of them in the oven? I also wouldn't want them
over-cooked.

Any ideas out there?

Cheryl > wrote:

> how would you prepare the scallops so they don't turn it into a
> soggy mess from all of the water cooking out of them in the oven?

By not using scallops that have been plumped up with water?

Steve

"Steve Pope" > wrote in message
...
> Cheryl > wrote:
>
>> how would you prepare the scallops so they don't turn it into a
>> soggy mess from all of the water cooking out of them in the oven?
>
> By not using scallops that have been plumped up with water?
>

Interesting response. How do you know? For example, the ones I got from
the seafood department not long ago were full of water.

Cheryl > wrote:

>"Steve Pope" > wrote in message

>> Cheryl > wrote:

>>> how would you prepare the scallops so they don't turn it into a
>>> soggy mess from all of the water cooking out of them in the oven?

>> By not using scallops that have been plumped up with water?

>Interesting response. How do you know? For example, the ones I got from
>the seafood department not long ago were full of water.

The common practice is to treat the scallops with sodium
tripolyphosphate, and then let them soak up water, becoming
about 25% heavier.

How do you tell? I seem to recall this treatment does not lead to a
labeling requirement. So I'm not really sure other than by buying from
the best possible retailer and asking as many questions as possible.

Steve

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Cheryl" > wrote:
>
>> I heard an interesting review of a local restaurant today describing a
>> pizza
>> with scallops. If I were to make something like this, and it sounded
>> really
>> good, I'd probably top a thin crust with a garlic white sauce.
>
> My mom made something similar with a ricotta and herb type topping
> over a garlicky sauce with marinated shrimp and zucchini. It was pretty
> good.

That does sound good! The recipe builds.

Cheryl wrote:
>
> "Steve Pope" > wrote in message
> ...
> > Cheryl > wrote:
> >
> >> how would you prepare the scallops so they don't turn it into a
> >> soggy mess from all of the water cooking out of them in the oven?
> >
> > By not using scallops that have been plumped up with water?
> >
>
> Interesting response. How do you know? For example, the ones I got from
> the seafood department not long ago were full of water.

Plumped, phosphated scallops are white, non treated are cream /
off-white.

Since scallops are routinely included in baked seafood gratin type
dishes with cheese, I don't think there is any issue with using cheese
on a scallop pizza.

Steve Pope wrote:
>
> Cheryl > wrote:
>
> >"Steve Pope" > wrote in message
>
> >> Cheryl > wrote:
>
> >>> how would you prepare the scallops so they don't turn it into a
> >>> soggy mess from all of the water cooking out of them in the oven?
>
> >> By not using scallops that have been plumped up with water?
>
> >Interesting response. How do you know? For example, the ones I got from
> >the seafood department not long ago were full of water.
>
> The common practice is to treat the scallops with sodium
> tripolyphosphate, and then let them soak up water, becoming
> about 25% heavier.
>
> How do you tell? I seem to recall this treatment does not lead to a
> labeling requirement. So I'm not really sure other than by buying from
> the best possible retailer and asking as many questions as possible.
>
> Steve

Plumped, phosphated scallops are white, non treated are cream /
off-white. The non-treated scallops are often labeled dry-packed.

"Pete C." > wrote in message
ster.com...
>
>
> Plumped, phosphated scallops are white, non treated are cream /
> off-white. The non-treated scallops are often labeled dry-packed.

You and Arri both said they are labeled as dry. Good to know. Thanks.

Steve Pope wrote:
>
> Cheryl > wrote:
>
> >"Steve Pope" > wrote in message
>
> >> Cheryl > wrote:
>
> >>> how would you prepare the scallops so they don't turn it into a
> >>> soggy mess from all of the water cooking out of them in the oven?
>
> >> By not using scallops that have been plumped up with water?
>
> >Interesting response. How do you know? For example, the ones I got from
> >the seafood department not long ago were full of water.
>
> The common practice is to treat the scallops with sodium
> tripolyphosphate, and then let them soak up water, becoming
> about 25% heavier.
>
> How do you tell? I seem to recall this treatment does not lead to a
> labeling requirement. So I'm not really sure other than by buying from
> the best possible retailer and asking as many questions as possible.
>
> Steve

Ask for 'dry' scallops. Avoid any package of scallops that has a lot of
fluid in it.

Arri London wrote:
> Steve Pope wrote:
>>
>> Cheryl > wrote:
>>
>>> "Steve Pope" > wrote in message
>>
>>>> Cheryl > wrote:
>>
>>>>> how would you prepare the scallops so they don't turn it into a
>>>>> soggy mess from all of the water cooking out of them in the oven?
>>
>>>> By not using scallops that have been plumped up with water?
>>
>>> Interesting response. How do you know? For example, the ones I
>>> got from the seafood department not long ago were full of water.
>>
>> The common practice is to treat the scallops with sodium
>> tripolyphosphate, and then let them soak up water, becoming
>> about 25% heavier.
>>
>> How do you tell? I seem to recall this treatment does not lead to a
>> labeling requirement. So I'm not really sure other than by buying
>> from the best possible retailer and asking as many questions as
>> possible.
>>
>> Steve
>
> Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> of fluid in it.

Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
prices for punched out skate. Shellfish, by their nature, are very liquid
except for the shells.



--- news://freenews.netfront.net/ - complaints: ---

K wrote:
>
> Arri London wrote:
> >
> > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> > of fluid in it.
>
> Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
> prices for punched out skate. Shellfish, by their nature, are very liquid
> except for the shells.

This one again! Too bad it's an anonymous troll
restarting the debate. It would be more juicy
if started by someone with some credibility.

"Mark Thorson" > wrote in message
...
>K wrote:
>>
>> Arri London wrote:
>> >
>> > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
>> > of fluid in it.
>>
>> Ask who for 'dry' scallops. If you get dry ones, you probably paid
>> scallop
>> prices for punched out skate. Shellfish, by their nature, are very
>> liquid
>> except for the shells.
>
> This one again! Too bad it's an anonymous troll
> restarting the debate. It would be more juicy
> if started by someone with some credibility.

Yeah, but again, how does one achieve a non-soggy pizza with scallops? I'm
not more curious than ever since the reviewer regularly reviews DC area
restaurants and he raved about it.

Cheryl > wrote:

>
>"Mark Thorson" > wrote in message
>Yeah, but again, how does one achieve a non-soggy pizza with scallops? I'm
>not more curious than ever since the reviewer regularly reviews DC area
>restaurants and he raved about it.

Trivial approch is to grill the scallops then place them on
the pizza right before it is served.

Can a scallop co-cook in a pizza oven with the pizza and come out
perfectly? It's possible but it would take some trial-and-error
to get it right.


Steve

"Cheryl" > wrote in message
...
>I heard an interesting review of a local restaurant today describing a
>pizza with scallops. If I were to make something like this, and it sounded
>really good, I'd probably top a thin crust with a garlic white sauce. The
>reviewer said it was topped with scallops and bacon bits and I'm assuming
>not jarred bacon bits, but chopped up fresh cooked bacon. I don't think
>I'd use any kind of cheese on this, but what about a light sprinkling of
>parm? I can't "picture" the flavor of the scallops and parma cheese so not
>sure I'd try. But, if you decided to try making this tasty sounding beast,
>how would you prepare the scallops so they don't turn it into a soggy mess
>from all of the water cooking out of them in the oven? I also wouldn't
>want them over-cooked.
>
> Any ideas out there?

Sure, why not. I used to mnake shrimp pizza all the time (pre diabetes). I
would use a pound of dough, cover with parmesan cheese sauce from the store,
layer with sliced dry mozarrella (fresh is way too wet) then cleaned and
*dry* shrimp (1 pound 16 count), then fresh chopped garlic, italian herbs
like basil and oregano, parsely and some salt and parmesan cheese.

Deelish.

Paul

Cheryl wrote:
>
> Yeah, but again, how does one achieve a non-soggy pizza with scallops?

By using the non-waterlogged, non-phosphated dry packed scallops, they
are readily available at quality seafood suppliers. At generic
supermarkets you are more likely to find waterlogged, phosphated
scallops from China.

On Thu, 13 May 2010 23:17:16 +0000 (UTC), Steve Pope wrote:

> The common practice is to treat the scallops with sodium
> tripolyphosphate, and then let them soak up water, becoming
> about 25% heavier.
>
> How do you tell? I seem to recall this treatment does not lead to a
> labeling requirement. So I'm not really sure other than by buying from
> the best possible retailer and asking as many questions as possible.

It's law just like enhancing any other sort of meat/seafood. If it
has an ingredient list (including trisodium phosphate), It's
treated.

The highest I ever saw in scallops was 25% at Sam's Club. Until a
couple weeks ago - Walmart beat that by 5%. Bay scallops are almost
always treated, but I can get "dry" sea-sized scallops pretty
readily.

-sw

On May 13, 5:46*pm, Mark Thorson > wrote:
> K wrote:
>
> > Arri London wrote:
>
> > > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> > > of fluid in it.
>
> > Ask who for 'dry' scallops. *If you get dry ones, you probably paid scallop
> > prices for punched out skate. *Shellfish, by their nature, are very liquid
> > except for the shells.
>
> This one again! *Too bad it's an anonymous troll
> restarting the debate. *It would be more juicy
> if started by someone with some credibility.

Mark, I looked up the internet for top experts on food and didn't find
your name. What are your credentials in the food industry? Are you a
major chef or a food critic?

However, even though you are not an expert, I still read your posts
and react to them not based on who wrote them but on the basis of
content.

Are you too mentally lazy to be able to judge ideas based on their
content, instead of the "authority" of their authors?

Ostap Bender wrote:
>
> On May 13, 5:46 pm, Mark Thorson > wrote:
> > K wrote:
> >
> > > Arri London wrote:
> >
> > > > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> > > > of fluid in it.
> >
> > > Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
> > > prices for punched out skate. Shellfish, by their nature, are very liquid
> > > except for the shells.
> >
> > This one again! Too bad it's an anonymous troll
> > restarting the debate. It would be more juicy
> > if started by someone with some credibility.
>
> Mark, I looked up the internet for top experts on food and didn't find
> your name. What are your credentials in the food industry? Are you a
> major chef or a food critic?

You haven't been reading this newsgroup long enough
to know this topic has been beaten top death a
couple of times already. You should read a newsgroup
for a while before posting clueless comments.

On Thu, 13 May 2010 18:39:42 -0500, Pete C. wrote:

> Plumped, phosphated scallops are white, non treated are cream /
> off-white. The non-treated scallops are often labeled dry-packed.

"Dry Scallops", yes.

Never seen the term "dry packed", but that would seem appropriate as
well.

The way I've had it described to me is that you could put a teaspoon
of TSP dissolved in 8oz of hot water into a 2 pound bag of scallops,
shake. In 8-10 hours there would be practically no water left in
the bag. Shake again and 1 hour later, no water.

Nowadays I'm sure they vacuum them for maximum "processing
efficiency". It's use as a preservative has never been proven, yet
they keep adding more and more of it. The USDA is hard at work
enforcing the use of TSP.

It's no wonder why they haven't discovered an opposite chemical that
will suck just the water (and just the water) out of meat, poultry
and seafood so that it concentrates flavor. I wonder if wrapping a
steak in Depends would work?

-sw

On Thu, 13 May 2010 19:45:38 -0400, Cheryl wrote:

> "Pete C." > wrote in message
> ster.com...
>>
>>
>> Plumped, phosphated scallops are white, non treated are cream /
>> off-white. The non-treated scallops are often labeled dry-packed.
>
> You and Arri both said they are labeled as dry. Good to know. Thanks.

I guess I've been posting to the wrong threads/groups all these
years.

The only phosphate I like is in my soda. In the 70's they used to
call them... drum roll... "Cherry Phosphates".

Just one drop will do you. But in the 80's when I worked at
Swensen's, I would add 3 drops. I never tasted it that way, but I'm
sure the customers appreciated it. If they're not dead by now, that
is.

-sw

On Thu, 13 May 2010 19:41:17 -0500, K wrote:

> Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
> prices for punched out skate. Shellfish, by their nature, are very liquid
> except for the shells.

Oh, just shut up if the sky is falling on you, you phosphated
Chicken Little.

-sw

On Thu, 13 May 2010 21:59:31 -0500, Pete C. wrote:

> Cheryl wrote:
>>
>> Yeah, but again, how does one achieve a non-soggy pizza with scallops?
>
> By using the non-waterlogged, non-phosphated dry packed scallops, they
> are readily available at quality seafood suppliers. At generic
> supermarkets you are more likely to find waterlogged, phosphated
> scallops from China.

Maine - a (once) major supplier of bay scallops, treated their
scallops long before China was a major exporter.

-sw

K wrote:
>
> Arri London wrote:
> > Steve Pope wrote:
> >>
> >> Cheryl > wrote:
> >>
> >>> "Steve Pope" > wrote in message
> >>
> >>>> Cheryl > wrote:
> >>
> >>>>> how would you prepare the scallops so they don't turn it into a
> >>>>> soggy mess from all of the water cooking out of them in the oven?
> >>
> >>>> By not using scallops that have been plumped up with water?
> >>
> >>> Interesting response. How do you know? For example, the ones I
> >>> got from the seafood department not long ago were full of water.
> >>
> >> The common practice is to treat the scallops with sodium
> >> tripolyphosphate, and then let them soak up water, becoming
> >> about 25% heavier.
> >>
> >> How do you tell? I seem to recall this treatment does not lead to a
> >> labeling requirement. So I'm not really sure other than by buying
> >> from the best possible retailer and asking as many questions as
> >> possible.
> >>
> >> Steve
> >
> > Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> > of fluid in it.
>
> Ask who for 'dry' scallops. If you get dry ones, you probably paid scallop
> prices for punched out skate. Shellfish, by their nature, are very liquid
> except for the shells.


Ask the place where scallops are bought. Seems simple enough.
Punched-out skate doesn't look (or taste) like scallops. I've eaten
freshly-harvested scallops and they weren't 'very liquid' at all.

Arri London wrote:
> K wrote:
>>
>> Arri London wrote:
>>> Steve Pope wrote:
>>>>
>>>> Cheryl > wrote:
>>>>
>>>>> "Steve Pope" > wrote in message
>>>>
>>>>>> Cheryl > wrote:
>>>>
>>>>>>> how would you prepare the scallops so they don't turn it into a
>>>>>>> soggy mess from all of the water cooking out of them in the
>>>>>>> oven?
>>>>
>>>>>> By not using scallops that have been plumped up with water?
>>>>
>>>>> Interesting response. How do you know? For example, the ones I
>>>>> got from the seafood department not long ago were full of water.
>>>>
>>>> The common practice is to treat the scallops with sodium
>>>> tripolyphosphate, and then let them soak up water, becoming
>>>> about 25% heavier.
>>>>
>>>> How do you tell? I seem to recall this treatment does not lead to
>>>> a labeling requirement. So I'm not really sure other than by
>>>> buying from the best possible retailer and asking as many
>>>> questions as possible.
>>>>
>>>> Steve
>>>
>>> Ask for 'dry' scallops. Avoid any package of scallops that has a lot
>>> of fluid in it.
>>
>> Ask who for 'dry' scallops. If you get dry ones, you probably paid
>> scallop prices for punched out skate. Shellfish, by their nature,
>> are very liquid except for the shells.
>
>
> Ask the place where scallops are bought. Seems simple enough.
> Punched-out skate doesn't look (or taste) like scallops. I've eaten
> freshly-harvested scallops and they weren't 'very liquid' at all.

I'm in New England, and buy fressh scallops often enough to know that they
are very wet, almost mushy. I expect you're talking about so-called 'bay
scallops' and not real sea scallops.



--- news://freenews.netfront.net/ - complaints: ---

K > wrote:

>I'm in New England, and buy fressh scallops often enough to know that they
>are very wet, almost mushy.

Are they any wetter than other bivalves such as oysters, clams,
or mussels?

The time I've had fresh scallops in the shell, they were pretty
much like mussels. But with a larger adductor muscle relative
to the main body of the animal.

(I do not know if this means they can snap extra hard, or
whatever...)


S.

K wrote:
>
> Arri London wrote:
> > K wrote:
> >>
> >> Arri London wrote:
> >>> Steve Pope wrote:
> >>>>
> >>>> Cheryl > wrote:
> >>>>
> >>>>> "Steve Pope" > wrote in message
> >>>>
> >>>>>> Cheryl > wrote:
> >>>>
> >>>>>>> how would you prepare the scallops so they don't turn it into a
> >>>>>>> soggy mess from all of the water cooking out of them in the
> >>>>>>> oven?
> >>>>
> >>>>>> By not using scallops that have been plumped up with water?
> >>>>
> >>>>> Interesting response. How do you know? For example, the ones I
> >>>>> got from the seafood department not long ago were full of water.
> >>>>
> >>>> The common practice is to treat the scallops with sodium
> >>>> tripolyphosphate, and then let them soak up water, becoming
> >>>> about 25% heavier.
> >>>>
> >>>> How do you tell? I seem to recall this treatment does not lead to
> >>>> a labeling requirement. So I'm not really sure other than by
> >>>> buying from the best possible retailer and asking as many
> >>>> questions as possible.
> >>>>
> >>>> Steve
> >>>
> >>> Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> >>> of fluid in it.
> >>
> >> Ask who for 'dry' scallops. If you get dry ones, you probably paid
> >> scallop prices for punched out skate. Shellfish, by their nature,
> >> are very liquid except for the shells.
> >
> >
> > Ask the place where scallops are bought. Seems simple enough.
> > Punched-out skate doesn't look (or taste) like scallops. I've eaten
> > freshly-harvested scallops and they weren't 'very liquid' at all.
>
> I'm in New England, and buy fressh scallops often enough to know that they
> are very wet, almost mushy. I expect you're talking about so-called 'bay
> scallops' and not real sea scallops.

If you think that fresh scallops are very wet, you should be deported
from New England.

I spent 34 years up there and at a lot of scallops during that time, and
they were *not* wet at all. The fresh untreated scallops would brown
very nicely in a pan, releasing little or no liquid.

Only in the later years did the terrible watery phosphated scallops
start to show up, they are impossible to brown / sear in the pan since
they just simmer in all the liquid they release.

Possibly you've only been around scallops since the low quality
phosphated ones became the norm you find in generic grocery stores. If
that is the case, you need to find a quality seafood supplier and get
some "dry" untreated natural scallops and see what a real scallop is
like.

In article >,
Janet Baraclough > wrote:

> The message >
> from (Steve Pope) contains these words:
>
> > K > wrote:
>
> > >I'm in New England, and buy fressh scallops often enough to know that they
> > >are very wet, almost mushy.
>
> > Are they any wetter than other bivalves such as oysters, clams,
> > or mussels?
>
> > The time I've had fresh scallops in the shell, they were pretty
> > much like mussels. But with a larger adductor muscle relative
> > to the main body of the animal.
>
> > (I do not know if this means they can snap extra hard, or
> > whatever...)
>
> The larger adductor muscle is because scallops are mobile "swimmers"
> which travel by opening and shutting their shells.
> Oysters and mussels are marine couch potatoes who spend most of their
> life attached to a rock; they only have to open and shut their shells to
> filter
> food from the water so their flesh is softer and less toned :-)
>
> Janet

Very true! <g> I guess clams are so meaty because they burrow thru sand!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article .com>,
"Pete C." > wrote:

> If you think that fresh scallops are very wet, you should be deported
> from New England.
>
> I spent 34 years up there and at a lot of scallops during that time, and
> they were *not* wet at all. The fresh untreated scallops would brown
> very nicely in a pan, releasing little or no liquid.
>
> Only in the later years did the terrible watery phosphated scallops
> start to show up, they are impossible to brown / sear in the pan since
> they just simmer in all the liquid they release.
>
> Possibly you've only been around scallops since the low quality
> phosphated ones became the norm you find in generic grocery stores. If
> that is the case, you need to find a quality seafood supplier and get
> some "dry" untreated natural scallops and see what a real scallop is
> like.

I think it's idiotic and I've actually quit purchasing scallops
altogether unless they are in the shell. Those phosphated ones have a
nasty, bitter flavor that I can not abide. I just won't buy them at
all! They can keep them until they rot as far as I am concerned!

Shameful practice and a wast of good seafood.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Janet Baraclough wrote:
>
> The message >
> from "K" > contains these words:
>
> > Arri London wrote:
> I've eaten
> > > freshly-harvested scallops and they weren't 'very liquid' at all.
>
> > I'm in New England, and buy fressh scallops often enough to know that they
> > are very wet, almost mushy. I expect you're talking about so-called 'bay
> > scallops' and not real sea scallops.
>
> I'm in Scotland, and fresh scallops here (straight from the sea)
> could not be described as liquid or mushy.
> The texture of the pale meat is quite firm. (only the orange-coloured
> coral could be described as mushy) .
> The varieties native here are mostly king and queen scallops; yours is
> probably a different one.
>
> Janet

Doesn't matter. The ones I've had were Pacific scallops. They weren't
mushy straight out of the shell. Neither were ones I've had from the
(UK) South Coast, around Hastings. A fresh sea scallop shouldn't be
mushy. Of course it will be wet.
>
>

K wrote:
>
> Arri London wrote:
> > K wrote:
> >>
> >> Arri London wrote:
> >>> Steve Pope wrote:
> >>>>
> >>>> Cheryl > wrote:
> >>>>
> >>>>> "Steve Pope" > wrote in message
> >>>>
> >>>>>> Cheryl > wrote:
> >>>>
> >>>>>>> how would you prepare the scallops so they don't turn it into a
> >>>>>>> soggy mess from all of the water cooking out of them in the
> >>>>>>> oven?
> >>>>
> >>>>>> By not using scallops that have been plumped up with water?
> >>>>
> >>>>> Interesting response. How do you know? For example, the ones I
> >>>>> got from the seafood department not long ago were full of water.
> >>>>
> >>>> The common practice is to treat the scallops with sodium
> >>>> tripolyphosphate, and then let them soak up water, becoming
> >>>> about 25% heavier.
> >>>>
> >>>> How do you tell? I seem to recall this treatment does not lead to
> >>>> a labeling requirement. So I'm not really sure other than by
> >>>> buying from the best possible retailer and asking as many
> >>>> questions as possible.
> >>>>
> >>>> Steve
> >>>
> >>> Ask for 'dry' scallops. Avoid any package of scallops that has a lot
> >>> of fluid in it.
> >>
> >> Ask who for 'dry' scallops. If you get dry ones, you probably paid
> >> scallop prices for punched out skate. Shellfish, by their nature,
> >> are very liquid except for the shells.
> >
> >
> > Ask the place where scallops are bought. Seems simple enough.
> > Punched-out skate doesn't look (or taste) like scallops. I've eaten
> > freshly-harvested scallops and they weren't 'very liquid' at all.
>
> I'm in New England, and buy fressh scallops often enough to know that they
> are very wet, almost mushy. I expect you're talking about so-called 'bay
> scallops' and not real sea scallops.
>

Got that wrong! I know a sea scallop when it's presented to me in the
shell. There's something wrong with a 'mushy' scallop.