[I'm assuming most who'd be interested in this thread know that 'wet' scallops are treated with phosphates which make them more liquidy, white and expensive than 'dry' scallops which are more pinkish-'vanilla' colored, harvested, and either sold fresh immediately or flash frozen.]
....I'm in Marin, but if that's impossible, close to the other side of either the GG or San Rafael bridge?
No luck at Whole Foods, Andronico's, Mollie Stone's, Seafood Peddler.
I see that outfits in Alaska overnight ship them, but boy, it's expensive. And they're frozen. Has anyone tasted the difference between fresh and frozen dry scallops?
Years ago there was a nice restaurant in San Mateo which served pan fried scallops which had been somehow flattened a bit before breading. They were so delicious! the breading was crisp and stayed on. I'd like to try and duplicate that experience, but dry scallops are hard to find.
Only restaurant here in Marin I've found pan fried scallops 'served' is The Seafood Peddler, and they're clearly 'wet'. You can tell by how the panko breading falls off in one piece.
Most here are probably not into pan fried scallops, but you still might know where to find 'dry'!
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