Where to buy 'dry' scallops in Marin County, SF or East Bay?
[I'm assuming most who'd be interested in this thread know that 'wet' scallops are treated with phosphates which make them more liquidy, white and expensive than 'dry' scallops which are more pinkish-'vanilla' colored, harvested, and either sold fresh immediately or flash frozen.]
....I'm in Marin, but if that's impossible, close to the other side of either the GG or San Rafael bridge?
No luck at Whole Foods, Andronico's, Mollie Stone's, Seafood Peddler.
I see that outfits in Alaska overnight ship them, but boy, it's expensive. And they're frozen. Has anyone tasted the difference between fresh and frozen dry scallops?
Years ago there was a nice restaurant in San Mateo which served pan fried scallops which had been somehow flattened a bit before breading. They were so delicious! the breading was crisp and stayed on. I'd like to try and duplicate that experience, but dry scallops are hard to find.
Only restaurant here in Marin I've found pan fried scallops 'served' is The Seafood Peddler, and they're clearly 'wet'. You can tell by how the panko breading falls off in one piece.
Most here are probably not into pan fried scallops, but you still might know where to find 'dry'!
It might be worth checking with Mill Valley Market and see their product is what you are looking for.
I have not purchased scallops there and their web site does not specifically mention that they are 'dry' scallops. In general they have very good quality items.
Great lead, Mike. Here's a link to their scallops page for those interested:
As it turns out, I got 5 'dry' scallops from Mill Valley Market yesterday (great place) and had my first success making pan-fried scallops. They were fantastic, and much better than the usual 'wet' ones. I finally learned how to get them crispy, sweet inside, and the breading stayed on! Next time I'm going to try baking them.
And, next time I'll try Bryan's--they get them from day boats off Nova Scotia, which sounds great (anybody read Calvin Trillin's recent piece in The New Yorker?)