Scallops are a favorite seafood for many, prized for their tender texture and delicate sweetness. But if you’ve ever bitten into one and experienced a soapy taste, you’re not alone. This off-putting flavor can be a real dinner-party killer, and it’s something that many home cooks and professional chefs alike struggle with. Fortunately, the issue often begins long before you even turn on the stove. Let’s dive into why this happens and how you can avoid it.
The Two Types of Scallops: Wet vs. Dry
When you head to the seafood counter, you’re likely to come across two types of scallops: wet and dry. The difference between these two is more than just a label — it significantly impacts both the flavor and texture of your scallops.
Wet scallops are soaked in a solution containing water and sodium tripolyphosphate (STPP), a preservative that helps extend shelf life. While STPP is commonly used in food preservation, it’s also found in detergents and soaps, which may be why some people report a soapy aftertaste when eating these scallops. Wet scallops tend to have a much whiter appearance because the STPP also acts as a whitening agent.
In contrast, dry scallops are not treated with any preservatives or added moisture. These scallops are shipped on ice and have a slightly pinkish or off-white hue, a telltale sign that no additives have been used. Dry scallops are typically fresher and have a more intense natural sweetness compared to their wet counterparts, making them the go-to choice for chefs and discerning home cooks.
Why Dry Scallops Are the Better Option
When it comes to cooking, the difference between wet and dry scallops is stark. Dry scallops are known for their ability to sear perfectly, developing a rich, golden-brown crust that is both crispy and flavorful. This is because they contain less moisture, allowing them to cook evenly and achieve that coveted caramelization. On the other hand, wet scallops often release excess water when cooked, which steams them instead of searing them. This leads to a rubbery texture and a lackluster finish.
As the experts at Splendid Table explain, dry scallops are the superior choice for a proper sear. In contrast, wet scallops not only fail to sear well, but they also risk becoming overcooked and mushy, ruining the delicate flavor and texture.
Additionally, the excess water in wet scallops means that you’re paying for water weight, not the scallops themselves. So, while dry scallops can be pricier, you’re paying for quality and flavor, which can ultimately make a big difference in the final dish.
A Simple Trick for Perfect Scallops
Regardless of whether you choose wet or dry scallops, there’s one essential step to ensure your dish turns out perfectly: remove excess moisture. Both Martha Stewart and Cooks Illustrated recommend gently patting your scallops dry with a paper towel before cooking. This simple action helps remove the moisture that would otherwise prevent a good sear.
It’s also important to avoid overcrowding the pan, as this can trap steam and prevent the scallops from cooking evenly. Use a high-smoke-point oil, such as grapeseed or avocado oil, to ensure the pan gets hot enough to form that delicious crust.
The Verdict: Wet vs. Dry Scallops
While wet scallops may last longer due to the preservatives, dry scallops are undeniably the better choice for both flavor and cooking quality. They offer a richer, more concentrated taste and allow you to achieve that sought-after sear. So next time you’re at the market, opt for dry scallops to ensure your seafood dish is a true standout — and to avoid that unpleasant soapy aftertaste.
By making this small change, you’ll elevate your scallops from a bland, watery disappointment to a delicious, perfectly seared treat.