Like shrimp, fresh scallops can be sold under a bewildering array of names — such as "bay" scallops, "sea" scallops and "jumbo" scallops — that don't necessarily indicate a specific size or weight. And then there's the mysterious "diver" scallop. What do all these descriptions mean? Read on to find out!
Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you're paying $15 to $20 (or more) per pound for water.Also, that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water.
If you want to avoid all that, look for scallops labeled "chemical free" or "dry packed."
