Recipes
SEARED SCALLOPS
Seared Scallops
Always buy scallops that are ivory or light pinkish orange resting on beds of ice and smelling like “the sea”; Never purchase those that are either soaking in water or even in vats of running water as this water more than likely contains tripolyphosphate, which causes the scallop to whiten as well as absorb excess water. Great for the seller since water is a lot cheaper than scallop meat, but not so great for your recipe or for your wallet.
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