Seared Scallops

May 26, 2019 01:22 PM

What are “dry” scallops?

If they are “dry” scallops, they will be labeled ‘dry”, as folks are proud to sell them. They are sweet and taste of the sea. “Wet” scallops are filled with a chemical preservative, sodium tripolyphosphate (or STP), which is fine to eat but, just terrible for getting the perfect sear on your scallop. Some scallops are also injected with sea water, adding to the weight (a bonus for the seller) but resulting in a lot of fluid in your cooking pan and no sear.

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The scallops will not look brilliant white (that’s what the sodium tripolyphosphate does to them). They will appear milky, creamy sometimes peach or orange-colored. The orange ones are the females!

How are scallops on the grill?

Great! 2 minutes on each side yield the perfect scallop. Just make sure the grill is clean, hot and well-oiled so that the scallop doesn’t stick. We LOVE wrapping our scallops in a slice of bacon before placing the on the grill.

Scallops are a very sustainable seafood product meaning that they are not over fished and the environment is not harmed in their catch. They are highly nutritious, low in calories and fat and full of beneficial minerals and vitamins. They are a good source of heart-healthy omega-3 fatty acids, high in zinc, copper and vitamin B12.

fin brings fresh seafood to the  Saturday Delmar Farmers’ Market at the Bethlehem Middle School parking lot from 9a – 1p and prepares from our menu at the Troy Waterfront Farmer’s Market from 9a – 2p.

Wild, Alaskan salmon season just started and its Copper River Salmon season at fin – your fishmonger! We are bringing in hundreds of pounds of this world-renowned salmon from the Copper River Delta in Alaska each week. Our customers are nuts about this salmon and we consistently sell out of it.


Muneib Chater

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