Fresh Dry Scallops
Not all scallops are created or treated equally.
Wet scallops are soaked in a solution of water and sodium tripolyphosphate when they're harvested at sea. This means that they last longer, but also: eww.
These dry scallops are fresh roeless, and unsoaked and arrive at our fishmongers fishmongers just a few hours out of the sea. That means you get more meat and less water per kg, plus they sear like a dream!
Our chef says:
Always buy dry. Always. Less water means more carmelization when in contact with a hot pan. Sear to medium rare with a simple beurre blanc or get crazy and make an asian ceviche with red chilies, soy, green onions, thai basil and toasted coconut."