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Salmon, rice, and dry scallops


 
V

Vince Ser

TVWBB Member
Salmon marinated in soy, ginger, and brown sugar. Dry Scallops with seasoning and Rice on the side.

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Vince that meal is a thing of beauty, very well done. Do you mind my asking, what do you mean "Dry Scallops" never heard that before
 
Bill Schultz said:
Vince that meal is a thing of beauty, very well done. Do you mind my asking, what do you mean "Dry Scallops" never heard that before
Click to expand...
From a web site. It's a lazy rainy morn in nj:

• Wet scallops are shucked on the boat directly into a container filled with cold water, which preserves the scallops for longer. The downside is that the scallops absorb water and plump up, giving them a less pure flavor and a tougher texture. These scallops also tend to be older by the time they get to the seller.

Often a preservative or chemical salt is added to the water to prevent the scallops from spoiling. If this is a concern for you, always ask the fishmonger how the scallops were packed before buying wet scallops.

• Dry scallops are also shucked on the boat, but they go into a dry container with no water or preservatives. Their flavor is more pure and concentrated. They have a shorter shelf-life, but this means that they're fresher when you buy them.
 
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