Price of Scallops

[U.S. Janet B.]

I checked today and the price of scallops at Costco is 2 pounds for
$24. That's a pretty decent price I thought. I'll get them more
often. While I was looking at the frozen scallops I noticed that
Costco has increased the number of items carried in that area.
Something to look forward to.
Janet US

[Dave Smith]

I have to make a Costco run this week. I wonder if they have those
scallops here. I need cheese, coffee, pineapple juice, salmon,
trout.... and whatever else strikes my fancy.

[Ed Pawlowski]

Half of what I paid at Publix. Good, but expensive. Are they dry pack?

[U.S. Janet B.]

what do you mean by dry pack. They are individual scallops, frozen
with a thin coat of ice on each one.
They are a nice large size, 15 to a pound.
Janet US

[U.S. Janet B.]

the way that I thawed them gave me nice scallops to work with and no
water in the skillet, just fond.
24-36 hours before I wanted to eat them, I put them in a colander in a
bowl and covered with plastic wrap. I put them in the refrigerator to
thaw. I rinsed them (get rid of any sand) and patted them dry with
paper towels. Lightly salted them and dropped them into a pre-heated
pan with a bit of butter. Removed them when done and added a bit of
juice from a half lemon and scraped the fond up. Pour over the
scallops.
I was pleased with the result.
Janet US

[songbird]

a local upcoming seafood sale is adv. them at
$14/lb. i'll pass. i like them, but not that much.


songbird

[jmcquown]

Dry pack means they aren't treated with with a solution of water and
sodium tripolyphosphate, or STPP, which preserves them as soon as they
are harvested at sea and frozen. It should be on the label.

Jill

[jmcquown]

At $14/lb I'd sing!

Jill

[Ed Pawlowski]

If it does not say dry pack, they probably are not. You are buying some
water with them.

Wet scallops are treated with a solution of water and sodium

tripolyphosphate, or STPP, which preserves them as soon as they are

harvested at sea. Then they're often frozen. This preserves them, but it
also helps them to hold on to a lot more water weight. Dry scallops are
scallops that are not treated in this way.

[U.S. Janet B.]

On Tue, 5 Mar 2019 20:31:39 -0500, jmcquown <j_mc...@comcast.net>
wrote:

label says 'Ingredients: Scallops, all natural'

[U.S. Janet B.]

it says 'ingredients: scallops, all natural' I thought the thin
coating of ice prevented freezer burn

[Ed Pawlowski]

Could be dry, or at least under 80%.

Processed scallops that have been loaded with excessive amounts of water
will be excessively heavy and should rightfully be sold at a lower price
per pound. Consumers, therefore, should be vigilant. Processed scallops
will be almost pure white (the phosphate acts also as a bleach) rather
than their natural ivory, creamy or pinkish color, and they will be
resting in a milky, sticky liquid that makes them tend to clump
together. They're a disaster in sauteing, because they'll release their
excess water into the pan and steam instead of brown. The role of the
FDA? It monitors the water content of the product. Back home in the sea,
scallops are 75 percent to 80 percent water. If a commercial product
contains more than 80 percent water, the FDA requires that it be labeled
an "X% Water Added Scallop Product" and if applicable, "Processed with
Sodium Tripolyphosphate." Scallops containing more than 84 percent water
may not be sold. So much for the "FDA made me do it" excuse.

The problem is that these labels are affixed to the wholesale buckets
and you may never see them. So buy your scallops only from a fishmonger
whom you trust not to sell waterlogged scallops at dry-scallop prices.

[Gary]

"U.S. Janet B." wrote:
>
> it says 'ingredients: scallops, all natural' I thought the thin
> coating of ice prevented freezer burn

Your scallops sound like a good deal. That thin coating of ice
won't prevent freezer burn for long. That would be the first
thing to evaporate. Around here, people freezing fresh seafood
for a long term, will freeze them in containers with lids. Pack
the containers full, then fill with milk and make sure it covers
the tops too.

I don't suspect the milk is anything special but it does prevent
freezer burn.

Also...something as tasty and valuable as scallops, just eat them
within a month or so. In that short amount of time, you can
freeze a few in a fold-top baggie with no loss. no kidding.

[U.S. Janet B.]

None of what you indicate was an issue. I thawed them in a colander,
there was maybe a couple tablespoons of clear liquid in the bowl for
one pound of scallops when thawed. The color of the scallops was
pinkish/tan. I only had fond in the pan after cooking.
I trust Costco on this one. I don't know how you could freeze the
scallops and keep them from sticking together without a thin coating
of ice on flash freezed flesh.
Janet US

[Dave Smith]

On 2019-03-06 12:30 p.m., U.S. Janet B. wrote:

>> The problem is that these labels are affixed to the wholesale buckets
>> and you may never see them. So buy your scallops only from a fishmonger
>> whom you trust not to sell waterlogged scallops at dry-scallop prices.
>
> None of what you indicate was an issue. I thawed them in a colander,
> there was maybe a couple tablespoons of clear liquid in the bowl for
> one pound of scallops when thawed. The color of the scallops was
> pinkish/tan. I only had fond in the pan after cooking.
> I trust Costco on this one. I don't know how you could freeze the
> scallops and keep them from sticking together without a thin coating
> of ice on flash freezed flesh.
>

All this talk of scallops got me thinking way too much about scallops so
when I was in the city today I bought a bag of them. I think it is the
individual flash freezing that keeps them separate. If they are frozen
in clump the liquids will freeze them into one big lump, keeping them
apart until frozen will keep them separate for a long time under the
right conditions.

[lucreti...@fl.it]

On Wed, 06 Mar 2019 10:30:04 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>
>None of what you indicate was an issue. I thawed them in a colander,
>there was maybe a couple tablespoons of clear liquid in the bowl for
>one pound of scallops when thawed. The color of the scallops was
>pinkish/tan. I only had fond in the pan after cooking.
>I trust Costco on this one. I don't know how you could freeze the
>scallops and keep them from sticking together without a thin coating
>of ice on flash freezed flesh.
>Janet US

Dammit Janet, I have added scallops to my Friday shopping list!

[U.S. Janet B.]

LOL Turn about is fair play always ;-) It's always dangerous for me
to read this group because I will change my shopping list or even my
dinner menu.
Janet US

[lucreti...@fl.it]

On Wed, 06 Mar 2019 14:08:07 -0700, U.S. Janet B. <J...@nospam.com>

wrote:

>On Wed, 06 Mar 2019 16:56:31 -0400, lucreti...@fl.it wrote:
>
>>On Wed, 06 Mar 2019 10:30:04 -0700, U.S. Janet B. <J...@nospam.com>
>>wrote:
>>
>>
>>>
>>>None of what you indicate was an issue. I thawed them in a colander,
>>>there was maybe a couple tablespoons of clear liquid in the bowl for
>>>one pound of scallops when thawed. The color of the scallops was
>>>pinkish/tan. I only had fond in the pan after cooking.
>>>I trust Costco on this one. I don't know how you could freeze the
>>>scallops and keep them from sticking together without a thin coating
>>>of ice on flash freezed flesh.
>>>Janet US
>>
>>Dammit Janet, I have added scallops to my Friday shopping list!
>
>LOL Turn about is fair play always ;-) It's always dangerous for me
>to read this group because I will change my shopping list or even my
>dinner menu.
>Janet US

Yabbut scallops are pricey, even here.