Kitchen Myths

Some fresh (not frozen) scallops you see in the store are as white as snow. Others are more of a pale tan/ivory color. Many people mistakenly think the whiteness means better quality. Actually, it is the reverse.

The snow white scallops are called “wet scallops” because they are soaked in a solution of water and sodium tripolyphosphate. This helps to preserve them and also causes them to absorb more water–and to turn pure white. As a result, the same amount of scallops will weigh more after soaking than before, and bring in more money.

The “dry” scallops are not soaked and hence keep their natural tan/ivory color.