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  • America's Test Kitchen

    Sea Scallops: Unlike bay scallops, the larger sea scallops are in markets year-round. They’re shucked at sea, so before cooking, simply remove the crescent-shaped muscle that attaches the scallop to the shell. Avoid “wet” scallops (ask at the store), which are treated with a solution of water and sodium tripolyphosphate to preserve them. But if wet is all you can find, soak them in 1 quart of cold water, ¼ cup of lemon juice, and 2 tablespoons of salt for 30 minutes to mask any chemical flavors.

Tags:
Fish Recipes, Gluten Free Paleo, Food Sources, Sea Scallops, Marketing Years Round, Cold Water, Food Entrees, Seafood Delight, Bays Scallops

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