Sea and bay scallops are extremely perishable. Some fishermen treat their harvest with a chemical solution of STP, or sodium tripolyphosphate. STP prevents scallops from drying out, but it comes with a few downsides: STP creates a metallic taste, searing is difficult, and some scallops lose up to 40 percent of their volume during cooking. When preparing STP-treated scallops, avoid recipes that call for searing and use lemon juice to neutralize any metallic taste. Follow simple steps for a fail-safe preparation of broiled scallops.
Things You'll Need
- 1 1/2 lbs. "wet" scallops
- Shallow baking pan
- 2 tbsp. lemon juice
- 6 tbsp. melted butter
- Small bowl
- Small serving dish
- Basting brush
- 1 tbsp. garlic salt
Turn on the oven and set it to "broil."
Rinse the scallops and place them in a shallow baking pan.
Combine 2 tbsp. lemon juice and 2 tbsp. butter in a small bowl and microwave for 30 to 45 seconds or until the butter is softened. In another serving dish, microwave the remaining 4 tbsp. butter for 30 to 45 seconds or until the butter is softened. Set it aside.
Baste the scallops liberally with lemon and butter.
Sprinkle the scallops with garlic salt.
Broil the scallops for six to eight minutes or until the scallops begin to turn a light, golden color. Do not overheat.
Remove the scallops from the oven and serve immediately with remaining the melted butter as a dipping sauce.
Tips & Warnings
- STP-treated scallops must be sold as “wet pack” by law. STP-treated scallops are also very wet to the touch and have a bright white appearance. If you're not sure if your scallops are "wet" or "dry," ask someone in the seafood or produce department when making your purchase.
- Photo Credit bacon wrapped scallops image by Trevor Allen from Fotolia.com
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