It seems that I always end up with some fine grit in the scallops I prepare. I buy the dry ones, which is a good thing. However, if I try to soak them to remove the grit, I'm afraid the scallops will absorb water. If I do a quick rinse, they tend to fall apart.
I've been served scallops with this grit problem in restaurants, so I'm not sure there's an easy fix. Or if other people even care.
Suggestions? Does it really matter, aside from the grit against the teeth thing which sends my spine into a curly-cue.