Never Buy Wet-Pack Scallops. Here's Why
NEWS
By MATTHEW WILSON
Raw scallops have a short shelf life, and manufacturers often treat the mollusks with sodium tripolyphosphate (STPP) to make them last longer. These are called wet-packed scallops.
However, STPP causes shellfish to retain excess water, increasing their weight and making it unfair to buy them by the pound. It also results in a rubbery texture and bad taste.
In theory, you might think that the added treatment would make your scallops juicier, but the excess moisture prevents them from browning, so you won't get that golden sear.
Comparatively, dry-packed scallops are flash-frozen after being caught to preserve their quality. Whether frozen or fresh, dry-packed scallops will hold up better in the pan.
In addition to having a better texture, dry scallops also taste great. They have a slightly sweet, delicate taste, lacking the chemical flavor that plagues the wet-packed variety.
