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_Dry-Pack, Day-Boat, Unsoaked Scallops |
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Print this Recipe Unlike clams, oysters, and mussels, scallops cannot survive for long outside of the sea, so they are usually shucked on board and kept chilled until they can be sold. Many scallop fishing grounds are so far offshore that fishing trips commonly take several days, which is why wholesale scallop buyers will pay a premium price for the "last of the catch" or the "top of the catch." The same applies to scallops caught on shorter trips, where the entire catch is guaranteed to have been harvested within the last 24 hours; these scallops are often sold as "day-boat scallops." For years, inexpensive scallops have been treated with sodium tripolyphosphate (STP) to reduce the amount of water that seeps from the scallops as they sit. STP, along with other phosphates, is part of a group of acceptable food additives categorized as GRAS (generally recognized as safe). It wasn't long before fish sellers figured out that if a little STP could keep scallops from weeping, a lot could cause them to soak up extra water. And since water is cheaper than scallops, it started to make economic sense to "soak" scallops, which meant loading them up with STP and setting them in water until they absorbed as much water as they could hold. The FDA has put a limit on the level of soaking, but for culinary purposes, any amount is a bad idea. When soaked scallops are cooked, the bonds that hold the water in suspension are broken and the added soaking liquid comes pouring out, causing the scallops to steam and making it impossible to sear them. In addition, phosphates have a briny flavor that muffles any sweetness that the scallop possesses naturally. So buy only scallops with a descriptor on the label. It could say "dry-pack," "diver," "chemical-free," "day-boat," "unsoaked," "100% natural," or anything else that indicates the scallops have not been treated. If there is no descriptor, you can assume that the scallops have been soaked, and if they are labeled "water added," which means they have been soaked until their weight is more than 80 percent water, run in the opposite direction. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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