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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.

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

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