Larger sea scallops, which are not as tender and sweet as their smaller cousins, are harvested year-round in the north Atlantic and cultivated in California. More-petite bay scallops are prized for their sweet, delicate flesh and are noticeably pricier. They are harvested on the Atlantic seaboard from October through March and are available almost exclusively in East Coast markets. Remember, scallops are highly perishable and are often shucked right on fishing boats, then soaked in water treated with a preservative called tripolyphosphate to keep them fresh and plump. At the market, soaked scallops are pure white and shiny, and they seem to merge together in a single mass.
Unsoaked scallops vary from white to ivory to pinkish-orange and stay separate.
Soaked or unsoaked, scallops should smell sweet. So far I haven't noticed any difference. All rights reserved.