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Aug 24, 2008 03:32 PM

Fishkill NY - ISO Dry Scallops

I have been looking for a source of dry scallops in this area. There used to be a fish market on Main Street in Fishkill, but it has closed. Someone suggested that I try 4 Maples Fish in LaGrange, but I haven't been able to find them and am not sure they are a retail business. I tried Adams Fairacres and found a pan of scallops labaled as "dry", that were swimming in a pool of milky liquid. I asked the gentleman behind the counter about this and he said that all "dry" means is that they have no preservatives - not that they have no added liquid. This is contrary to everything I thought I knew about scallops. Whenever I have bought dry scallops in the past, they were luscious little morsels that produced no liquid when cooked and certainly weren't sitting in a pool of liquid at the market. In despiration, I went into Hannafords. Again I found the "dry" scallops sitting in a pool of whitish liquid. I tried Frankie's Superette in Hopewell, and found scallops not labeled as dry, but packaged in styrofoam trays with nary a sign of dripping liquid. I'm new to the area and had no trouble fining good scallops in Florida.

So - have I been mis-educated about dry scallops? And, in the area, does anyone know of a source of good dry scallops? Has anyone tried the ones at Frankie's? They look to me to be the best choice. BTW - I want to just sear them nicely brown on both sides and allow to cook just until tender and barely done. Any help here would be greatly appreciated.

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  1. I think you've gone to pretty much all of the places that would sell fresh scallops in that area of Dutchess.

    Wet scallops are commonly treated with Phosphates which is a preservative. When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more. (Take in mind, that you are paying for added water.) The absorbed water evaporates during cooking and, in turn, shrinks your scallops leaving them smaller, dry and somewhat tasteless. Furthermore, the added water does not let scallops brown properly during cooking. It is generally easy to discern treated scallops as they will usually appear snow-white in color.

    Dry scallops are all wild and natural. They are not treated with any chemicals whatsoever. They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality. Dry scallops caramelize naturally during cooking to a golden brown color that is very attractive when serving. And, as you might have guessed, there is no cost-added water weight with dry scallops. Dry scallops generally have a natural vanilla color.

    1 Reply
    1. re: southlake

      Thank you. That is exactly what I thought.
      Now if I could just find some decent ones around here...

    2. 4 maples was on route 376, new hackensack plaza. no longer there..

      but if you're passing by, the oriental grocery there is quite nice.

      2 Replies
      1. re: bob gaj

        I will certainly check out the oriental grocery next time I am in the vicinity. Was 4 Maples a retail establishment? They had a message on their answering machine that said the "office" is open Tuesday throught Friday. I will call and get the scoop. Maybe even if closed they will know where to find some fresh seafood. If they do, I will post. Thank you Bob.

        1. re: Mothership

          i should clarify; i've driven by, and there's been tons of structural work done on the inside. it's been for so long that i could be wrong on that. they were definitely retail - so now you've got me wondering if they've switched (no retail), or what?

          there's also a place on route 44 in poughkeepsie called ocean's best that gets in fresh seafood. it's 1/4 mile after adams on the opposite side of the road. i can't recommend getting their fried fish (i've tried a few times now and have been underwhelmed), but that's only because of the batter / frying, not because of the fish.

      2. Ulster County might be too far for you, but you might want to try Gadaleto's in New Paltz.

        3 Replies
        1. re: applesauce23

          Thank you, Applesauce - I just looked up New Paltz and it is about 28 miles from Fishill (off the Thruway I think). I'll look them up and give them a call - that is well within my acceptible driving distance for fresh seafood.

          1. re: Mothership

            I live in Wappingers Falls and to get to Gadaleto's in New Paltz it takes me about 30 minutes, it should take you around the same amount of time if you have easy access to 84. I read this thread yesterday and I happened to drive past 4 Maples yesterday! Never noticed it before. It was near dusk and I was just on 376, didn't drive into the plaza, but it didn't look open from that distance. But it's right at the intersection of 376 and Maloney in the LaGrange/Red Oaks Mill area.

            1. re: Solstice444

              At the farmer's market in Rhinebeck (Thursday afternoons and Sunday mornings) there is a fishmonger who has OUTSTANDING fish. He is the chef at Le Petite Bistro in Rhinbeck. You might want to go up there to talk to him and ask him if he gets scallops. He has awesome shrimp and other varieties of fish we dont' often get around here. Besides the trip to that farmer's market (especially on Sunday) is TOTALLY worth it! Probably the best in Dutchess County!