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Removing grit from scallops - advice?

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It seems that I always end up with some fine grit in the scallops I prepare. I buy the dry ones, which is a good thing. However, if I try to soak them to remove the grit, I'm afraid the scallops will absorb water. If I do a quick rinse, they tend to fall apart.

I've been served scallops with this grit problem in restaurants, so I'm not sure there's an easy fix. Or if other people even care.

Suggestions? Does it really matter, aside from the grit against the teeth thing which sends my spine into a curly-cue.

Thanks!

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  1. I hate gritty scallops too, but fortunately have not had that problem too often. Supposedly the best way to get rid of the grit is to soak them in salt water. They absorb water only if they have been preserved in a phosphate solution, but since they are dry I expect that that would not be the case. Try it with one scallop.

    2 Replies
    1. re: souschef

      souschef, thanks for the advice. As you suggested, I'll try it with one and see what happens. I want to figure this out, because I love making Couquille St. Jacques, as well as pan seared recipes.

    2. weird, i make and order scallops out all the time. have never had this issue.