I saw these at Walmart at $19.98 per pound. Although I've eaten them at
restaurants, I have never personally cooked any. I know Jill does, and
I've watched a bunch being cooked on "Master Chef".
When I get around to it, wish me luck.
Oh, I see they have water added. Don't they live in water?
What do I serve them with? I suppose I could google.

<https://postimg.cc/jnS31zL9>

leo

On Wednesday, October 25, 2023 at 11:18:46 AM UTC-10, Leonard Blaisdell wrote:
> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> restaurants, I have never personally cooked any. I know Jill does, and
> I've watched a bunch being cooked on "Master Chef".
> When I get around to it, wish me luck.
> Oh, I see they have water added. Don't they live in water?
> What do I serve them with? I suppose I could google.
>
> <https://postimg.cc/jnS31zL9>
>
> leo

They look pretty good. That water is going to be a problem if you intend to fry them. I recommend salting those scallops to draw out the water and firm them up. Dry them with paper towels before frying. I wish you luck.

On 2023-10-25 5:18 p.m., Leonard Blaisdell wrote:
> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> restaurants, I have never personally cooked any. I know Jill does, and
> I've watched a bunch being cooked on "Master Chef".
> When I get around to it, wish me luck.
> Oh, I see they have water added. Don't they live in water?
> What do I serve them with? I suppose I could google.
>
> <https://postimg.cc/jnS31zL9>
>
>

It's a shame they boost the weight with water. It's bad enough to have
to pay scallop prices from brine, but it has a bad effect on the cooking.

I have used them to make Coquilles St. Jacques but if they are nice big
scallops I prefer to just pan sear them. Get the pan nice and hot, add a
bit of oil and slap them on the hot surface. Give them a couple minutes
on one side and flip them over. All you need is a bit of a seared crust
on each side and pretend they are cooked through. They don't need to be
cooked right through.

On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> restaurants, I have never personally cooked any. I know Jill does, and
> I've watched a bunch being cooked on "Master Chef".
> When I get around to it, wish me luck.
> Oh, I see they have water added. Don't they live in water?
> What do I serve them with? I suppose I could google.
>
> <https://postimg.cc/jnS31zL9>
>
> leo

Leo, it's not really a surprise to me that what you found is referred to
as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
you live. They've got added salinated water and an ingredient called
SSTP to maintain moisture and plump them up prior to freezing. As a
result, they will extrude a lot of liquid when you try to cook them.

The only advice I have is to thaw the amount of scallops you want to
cook, pat them very dry with paper towels and then pat them dry again to
to remove the excess liquid. You'll need to do this if you want to
pan-sear them in butter, otherwise they'll pretty much steam in the
liquid they release and you won't get a nice sear on them. Oh, and only
cook them for a few minutes on each side.

What to serve them with? That's totally up to you but I think asparagus
works well with scallops. :)

Jill

On Wednesday, October 25, 2023 at 6:06:07 PM UTC-5, jmcquown wrote:
> On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
> > I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> > restaurants, I have never personally cooked any. I know Jill does, and
> > I've watched a bunch being cooked on "Master Chef".
> > When I get around to it, wish me luck.
> > Oh, I see they have water added. Don't they live in water?
> > What do I serve them with? I suppose I could google.
> >
> > <https://postimg.cc/jnS31zL9>
> >
> > leo
> Leo, it's not really a surprise to me that what you found is referred to
> as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
> you live. They've got added salinated water and an ingredient called
> SSTP to maintain moisture and plump them up prior to freezing.
>
STTP, not SSTP. It's sodium tripolyphosphate. I have both food
grade and technical grade. I use the tech grade for cleaning.
>
> Jill

--Bryan

On 25 Oct 2023 21:18:38 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>I saw these at Walmart at $19.98 per pound. Although I've eaten them at
>restaurants, I have never personally cooked any. I know Jill does, and
>I've watched a bunch being cooked on "Master Chef".
>When I get around to it, wish me luck.
>Oh, I see they have water added. Don't they live in water?
>What do I serve them with? I suppose I could google.
>
><https://postimg.cc/jnS31zL9>
>
>leo

Just don't overcook and only add gentle spices - if you must - so you
retain the flavour of the scallops.

Bryan Simmons wrote:
> On Wednesday, October 25, 2023 at 6:06:07 PM UTC-5, jmcquown wrote:
>> On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
>>> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
>>> restaurants, I have never personally cooked any. I know Jill does, and
>>> I've watched a bunch being cooked on "Master Chef".
>>> When I get around to it, wish me luck.
>>> Oh, I see they have water added. Don't they live in water?
>>> What do I serve them with? I suppose I could google.
>>>
>>> <https://postimg.cc/jnS31zL9>
>>>
>>> leo
>> Leo, it's not really a surprise to me that what you found is referred to
>> as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
>> you live. They've got added salinated water and an ingredient called
>> SSTP to maintain moisture and plump them up prior to freezing.
>>
> STTP, not SSTP. It's sodium tripolyphosphate. I have both food
> grade and technical grade. I use the tech grade for cleaning.

Maybe her majesty could use both types.

On Wednesday, October 25, 2023 at 5:18:46 PM UTC-4, Leonard Blaisdell wrote:
> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> restaurants, I have never personally cooked any. I know Jill does, and
> I've watched a bunch being cooked on "Master Chef".
> When I get around to it, wish me luck.
> Oh, I see they have water added. Don't they live in water?
> What do I serve them with? I suppose I could google.
>
> <https://postimg.cc/jnS31zL9>
>
> leo
Hot hot pan, touch of oil. No butter yet. If you find yourself swimming from excess water quickly get rid of the water into another pan. Right back in hot hot then add butter to finish. All just a few minutes from start to finish. In the other pan reduce and add whatever you like to pour over the scallops.
I like more butter with garlic and parsley for more color.
If you do not get rid of excess liquid if there is any, they will overcook before any sear.
I have tried to squeeze water out but actually broke them.

On Wednesday, October 25, 2023 at 6:06:07 PM UTC-5, jmcquown wrote:
>> On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
>>> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
>>> restaurants, I have never personally cooked any. I know Jill does, and
>>> I've watched a bunch being cooked on "Master Chef".
>>> When I get around to it, wish me luck.
>>> Oh, I see they have water added. Don't they live in water?
>>> What do I serve them with? I suppose I could google.
>>>
>>> <https://postimg.cc/jnS31zL9>
>>>
>>> leo

Leo, it's not really a surprise to me that what you found is referred to
as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
you live. They've got added salinated water and an ingredient called
SSTP to maintain moisture and plump them up prior to freezing.

Jill

Soaking them adds about 15% to the weight, not a bad price to sell water.

Dry pack are harder to find, but worth it. The cook up and sear much
better.

On 25 Oct 2023 21:18:38 GMT, Leonard Blaisdell wrote:

> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> restaurants, I have never personally cooked any. I know Jill does, and
> I've watched a bunch being cooked on "Master Chef".
> When I get around to it, wish me luck.
> Oh, I see they have water added. Don't they live in water?
> What do I serve them with? I suppose I could google.
>
> <https://postimg.cc/jnS31zL9>

I have to admit, I've never seen "water-added" scallops. But I've
heard of them. Not only do they have triphosphates added (yes
Bryan, a floor cleaner), but up to 18% water also added.

They'll never sear so don't wait for that or they'll be
over-cooked. And $20/lb is ridiculous for water-added sea
scallops. Leave it to Walmart though...

-sw

On Wed, 25 Oct 2023 16:27:08 -0700 (PDT), Bryan Simmons wrote:

> On Wednesday, October 25, 2023 at 6:06:07 PM UTC-5, jmcquown wrote:
>> On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
>>> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
>>> restaurants, I have never personally cooked any. I know Jill does, and
>>> I've watched a bunch being cooked on "Master Chef".
>>> When I get around to it, wish me luck.
>>> Oh, I see they have water added. Don't they live in water?
>>> What do I serve them with? I suppose I could google.
>>>
>>> <https://postimg.cc/jnS31zL9>
>>>
>>> leo
>> Leo, it's not really a surprise to me that what you found is referred to
>> as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
>> you live. They've got added salinated water and an ingredient called
>> SSTP to maintain moisture and plump them up prior to freezing.
>>
> STTP, not SSTP. It's sodium tripolyphosphate. I have both food
> grade and technical grade. I use the tech grade for cleaning.

OK, so Bryan was already here.

I remember years ago he said he used it to clean floors at the
church.

-sw

On Wed, 25 Oct 2023 20:36:52 -0300, lucretia@florence.it wrote:

> On 25 Oct 2023 21:18:38 GMT, Leonard Blaisdell
> <leoblaisdell@sbcglobal.net> wrote:
>
>>I saw these at Walmart at $19.98 per pound. Although I've eaten them at
>>restaurants, I have never personally cooked any. I know Jill does, and
>>I've watched a bunch being cooked on "Master Chef".
>>When I get around to it, wish me luck.
>>Oh, I see they have water added. Don't they live in water?
>>What do I serve them with? I suppose I could google.
>>
>><https://postimg.cc/jnS31zL9>
>>
>>leo
>
> Just don't overcook and only add gentle spices - if you must - so you
> retain the flavour of the scallops.

They'll still taste soapy.

=sw

On Thursday, October 26, 2023 at 1:30:25 AM UTC-5, Sqwertz wrote:
> On Wed, 25 Oct 2023 16:27:08 -0700 (PDT), Bryan Simmons wrote:
>
> > On Wednesday, October 25, 2023 at 6:06:07 PM UTC-5, jmcquown wrote:
> >> On 10/25/2023 5:18 PM, Leonard Blaisdell wrote:
> >>> I saw these at Walmart at $19.98 per pound. Although I've eaten them at
> >>> restaurants, I have never personally cooked any. I know Jill does, and
> >>> I've watched a bunch being cooked on "Master Chef".
> >>> When I get around to it, wish me luck.
> >>> Oh, I see they have water added. Don't they live in water?
> >>> What do I serve them with? I suppose I could google.
> >>>
> >>> <https://postimg.cc/jnS31zL9>
> >>>
> >>> leo
> >> Leo, it's not really a surprise to me that what you found is referred to
> >> as 'wet' scallops as opposed to 'dry' (untreated) scallops given where
> >> you live. They've got added salinated water and an ingredient called
> >> SSTP to maintain moisture and plump them up prior to freezing.
> >>
> > STTP, not SSTP. It's sodium tripolyphosphate. I have both food
> > grade and technical grade. I use the tech grade for cleaning.
> OK, so Bryan was already here.
>
There is a huge difference between TSP (3 sodiums, one phosphate)
and STPP (one sodium and 3 phosphates).
>
> I remember years ago he said he used it to clean floors at the
> church.
>
Now that my knee is getting fixed up, I can get back
to retiling the floors at the Ferguson house, after
which I'll do my stripping and finishing magic. I don't
miss having a job, but I do miss doing floors.
>
> -sw

--Bryan

On 2023-10-25, jmcquown <j_mcquown@comcast.net> wrote:

> What to serve them with? That's totally up to you but I think asparagus
> works well with scallops. :)

Excellent idea! Thanks!

leo

On 2023-10-25, lucretia@florence.it <lucretia@florence.it> wrote:

> Just don't overcook and only add gentle spices - if you must - so you
> retain the flavour of the scallops.

Thanks, lucretia. I remember how delicate the flavor is and how spices
overwhelm any delicate flavor. If anything, I'll just lightly salt.

If you don't like the flavor of a meat, just add it to chili. In the
end, everything you've added just tastes like chili. ;)

On 29 Oct 2023 21:12:02 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2023-10-25, lucretia@florence.it <lucretia@florence.it> wrote:
>
>> Just don't overcook and only add gentle spices - if you must - so you
>> retain the flavour of the scallops.
>
>
>Thanks, lucretia. I remember how delicate the flavor is and how spices
>overwhelm any delicate flavor. If anything, I'll just lightly salt.
>
>If you don't like the flavor of a meat, just add it to chili. In the
>end, everything you've added just tastes like chili. ;)

So you could use tofu as well.

On 29 Oct 2023 21:12:02 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2023-10-25, lucretia@florence.it <lucretia@florence.it> wrote:
>
>> Just don't overcook and only add gentle spices - if you must - so you
>> retain the flavour of the scallops.
>
>
>Thanks, lucretia. I remember how delicate the flavor is and how spices
>overwhelm any delicate flavor. If anything, I'll just lightly salt.
>
>If you don't like the flavor of a meat, just add it to chili. In the
>end, everything you've added just tastes like chili. ;)

Exactly so :)