How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Unless you want to get waterlogged scallops, I suggest you seal them correctly before putting them in the bowl. Scallops: Wet vs. Dry In the seafood business, there are two ways scallops are handled (and sold) on the market: dry and soaked . Large sea scallops will take 3 to 5 minutes, while the smaller bay scallops will take only 1 to 2 minutes. Use herbs, spices, and sauces with a light hand so as not to overpower the delicate flavor of the scallops. Once thawed, frozen scallops require less than five minutes of cooking to develop a crispy crust and tender center. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper. However, this makes it hard to get a good sear. Another reason to choose dry scallops: When wet scallops are cooked, they shrink in size so the post-sear size of a portion will be smaller. Your scallops will be dry to the touch in just about 15 minutes. Dry scallops are superior for the following reasons: For searing purposes, dry scallops caramelize beautifully! We're on the home stretch here—all that's left to do is sear them. We strongly recommend purchasing dry scallops (those without chemical additives). Sometimes there’s even a faint chemical aftertaste. My favorite technique is to simply salt the scallops and let them rest on a paper towel–lined plate. Sign up for our cooking newsletter. Before cooking scallops (wet or dry), it's important to pat them dry; any excess moisture that leaks out will prevent the scallops from getting a delicious golden sear. "Soaked" (also known as "wet" or "treated") scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight . Your email address is required to identify you for free access to content on the site. Start by placing the frozen scallops in a resealable plastic bag. Some will recommend deep frying (or pan frying) the scallops as soon as you take them out of the freezer; if that’s what the instructions say, stay away from defrosting them ahead of time. Frozen scallops are one of the easiest seafood ingredients to work with. Scallops purchased in or out of their shells may hold sand in the folds of the tender raw flesh. Seek out scallops labeled “dry-packed” or “dry”—they don’t contain added brine. Pat scallops dry before adding to a hot skillet to saute. Some fishermen and wholesalers soak scallops in a salt-based brine (sodium tripolyphosphate, or STP) to add moisture. A few seconds of washing allows the sandy grit to fall away and leave behind a fully cleaned scallop. Think of the frying pan as a clock face and add the scallops , one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Sometimes there’s no need to defrost your scallops before cooking them – it all depends on the particular brand of frozen scallops you’re using. Frozen scallops can also easily be dressed up with garlic and herbs for a quick seafood feast. Dry scallops taste sweet & natural, where "wet" scallops can sometimes have a washed-out, or even slightly "soapy" or bitter flavor. Here’s how to thaw scallops using nothing but cold running water! Natural scallops have a slightly tan, or "vanilla"-color. Respect the people you feed by giving sandy scallops a proper cleaning before they are cooked and served. Dry Scallops. The salt draws liquid out of the scallops, and the paper towel wicks it away. 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