If you are shopping at a mega-supermarket chain, you are likely purchasing wet scallops without realizing it. While wet and dry scallops may look similar, they have noticeable differences in size, texture, and tase. This blog post unpacks why dry scallops achieve a perfectly browned, buttery, rich, and flavorful sear.
Why Sea Scallops Lose Moisture Quickly After Harvesting
Both dry scallops and wet scallops are the same species of sea scallops, which contain about 75 to 80% water in their natural state. Unlike other types of mollusks—such clams and mussels—sea scallop shells do not close tightly when they are removed from water. Because of this they start to lose their natural moisture fairly quickly and are prone to spoiling when they get caught on scallop boats.
Dry vs. Wet Scallops: What’s the Difference?
Simply put, the difference between dry scallops and wet scallops is in how they are preserved once they are caught at sea.
- Dry scallops have not been treated with any chemical preservatives or added water.
- Wet scallops have been soaked in a solution of water and sodium tripolyphosphate (STP), a preservative that helps them retain moisture and extend shelf life.
Cooking with Dry vs. Wet Scallops: What You Need to Know
This difference is especially important when it comes to cooking and flavor. Here’s a breakdown:
Characteristics of Dry Scallops
- Preservation: Once harvested, dry scallops are shucked at sea and immediately chilled or flash-frozen to maintain freshness.
- Processing: Harvested and naturally preserved without chemical additives.
- Sustainability: This shorter supply chain often means less energy used in long-term cold storage.
- Appearance: Natural, slightly tan or beige color—not pure white or glossy.
- Flavor: Sweet, rich, and delicate, with a natural, fresh ocean taste.
- Texture: Firm, buttery, and succulent.
- Cooking Performance: They sear and caramelize beautifully to form a perfect brown crust.
Characteristics of Wet Scallops
- Preservation: Wet scallops mostly come from boats that spend at least a week out at sea. They need to be preserved during the long periods between harvest and actual consumer consumption.
- Processing: Treated with water and a sodium tripolyphosphate (STP) solution (i.e., chemical additive) to preserve them and absorb excess water, adding weight and size. STP affects texture and browning potential.
- Sustainability: STP can contribute to wastewater pollution and may require additional environmental safeguards in processing facilities. Additionally, the added water increases the product’s weight, leading to higher transport emissions per usable portion of food.
- Appearance: Pure white, glossy, and plump, often with water pooling at the bottom of the package/container.
- Flavor: Bland, watery, or even slightly soapy or bitter taste. Wet scallops can contain up to 30% added water weight.
- Texture: Soft, rubbery, or squishy (due to the absorbed water).
- Cooking Performance: They release a significant amount of water when heated, hindering browning and leading to a steamed rather than seared result.
The Superior Choice: Dry Scallops for Flavor and Perfect Sear
Ultimately, dry scallops are far superior for taste, texture, and cooking. As such, they are more expensive, but worth it—especially for dishes like pan-seared scallops. In fact, it is estimated that up to 80% of scallops sold in U.S. grocery stores are “wet” scallops, which are treated with preservatives and retain excess water.
Wet scallops are okay for soups, stews, or recipes where browning isn’t important, but they release too much moisture in the pan and don’t sear well. In the end, if you are aiming for restaurant-quality scallops with a golden crust, dry scallops are superior choice.
Key ISO and Codex Standards for Scallop Safety and Trade
The key standards that apply to scallops fall under the umbrella of seafood production and processing.
Food Safety Management Standards for Scallops
- ISO 22000 (Food safety management systems): This standard is applicable to all organizations in the food chain, including scallop processors. It outlines requirements for a food safety management system (FSMS) that incorporates Hazard Analysis and Critical Control Point (HACCP) principles to assure products are safe to consume.
- ISO 6887-3 (Microbiology of the food chain): Specifically, Part 3 of the ISO 6887 Standard Series provides guidelines for the preparation of fish and fishery product samples for microbiological examination. This is used for hygiene testing and quality control of products like scallops.
General Quality and Environmental Management Standards for Scallops
- ISO 9001 (Quality management systems): Many companies in the food industry, including those that process scallops, use this standard to demonstrate their ability to provide high-quality, consistent products that meet customer and regulatory requirements.
- ISO 14001 (Environmental management systems): This standard helps fisheries and processors minimize their environmental impact, which is particularly relevant for wild-caught or farmed scallops.
International Trade and Inspection Standards for Scallops
- ISO/IEC 17025 (Testing and calibration laboratories): This standard assures that seafood inspection laboratories, such as the U.S. National Seafood Inspection Laboratory, are competent and provide accurate test results.
- Codex Alimentarius standards: Developed by the FAO and WHO, these are a collection of international food standards that serve as a reference for food safety and fair practices in the global food trade. These include general standards for food hygiene, contaminants, and labeling that apply to shellfish like scallops.
- ISO/TC 234 (Fisheries and aquaculture): This technical committee within ISO develops standards specifically for the fisheries and aquaculture sector, including testing the quality of scallops for consumption.
National Regulations for Scallops
In addition to ISO standards, scallop producers must also adhere to specific national regulations from government bodies. For example, in the United States, regulations from the Food and Drug Administration (FDA) and programs like the National Shellfish Sanitation Program (NSSP) are vital for ensuring the safety of scallops.
While harvesting waters are monitored by states and local jurisdictions to ensure that scallops are safe for consumption, it is up to you the consumer to select dry scallops to achieve that restaurant quality golden-brown, buttery sear the next time you cook scallops.