WF Wet and Dry Scallops?
I have never bought ' Wet scallops' before and because they are so inferior to Dry, I didn't think I'd ever see Wet scallops at WF. But My Love bought some scallops the other day (Woburn, whose seafood is way inferior to Fr Pond WF)and when I cooked them tonight, there were a number of odd things. First of all, they were ginormous (and yes, I am used to seeing large scallops, but these were 2-3x the size of those) such that I recalled those myths? about seafood companies cutting some fish to look like scallops.
But oddest of all, after rinsing and drying, when I seared them in a glaze of oil, they stuck terribly, AND wouldn't get that nice crust I'm used to. So I started wondering if maybe they were Wet scallops.
Anyone have thoughts about this? Thx much.
IIRC, there's something other than TSP that is sometimes used to treat scallops but without producing the visually telltale color and moisture. I've had problems with scallops from WF; I find Market Basket's newer stories have better quality (in part due to much higher turnover because the prices are much better -- turnover is key).