Frozen Fish & Scallops

Gone Hiking

Gone Hiking

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I realize a lot of fish and scallops are flash frozen, but with certain frozen fish and always with frozen scallops, I cannot for the life of me blot enough water out after thawing to get a nice pan sear. It's like they're a sponge with an endless amount of water that you just can't get out. The texture is always different, too. It's always mushy and wants to fall apart. Is that just the nature of certain frozen seafoods or is there a thawing technique or something that doesn't lead to that?
 
Gone Hiking said:
I realize a lot of fish and scallops are flash frozen, but with certain frozen fish and always with frozen scallops, I cannot for the life of me blot enough water out after thawing to get a nice pan sear. It's like they're a sponge with an endless amount of water that you just can't get out. The texture is always different, too. It's always mushy and wants to fall apart. Is that just the nature of certain frozen seafoods or is there a thawing technique or something that doesn't lead to that?
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I haven't had those issues with mushy and falling apart. I do manage to get a good sear, also. I generally thaw in water, drain, blot dry, then put the scallops or other seafood on paper towels on a tray uncovered in the refrigerator for 6 or more hours. I might have to change out the paper towels and flip them once. I think the refrigerator helps to dry them out.
 
I've never done it with scallops, but the refrigerator is a great dryer. I use it on wings that I'm going to fry. Overnight.

I've only bought scallops from inside the seafood counter, so you'd have to ask Giant Eagle if they actually get them fresh or frozen.
But a simple blot always worked for me. And no fridge time.

Maybe it's the brand? Or a bad batch?
 
PAcanis said:
I've never done it with scallops, but the refrigerator is a great dryer. I use it on wings that I'm going to fry. Overnight.

I've only bought scallops from inside the seafood counter, so you'd have to ask Giant Eagle if they actually get them fresh or frozen.
But a simple blot always worked for me. And no fridge time.

Maybe it's the brand? Or a bad batch?
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Giant Eagle gets them frozen except for specialty Market District stores.
 
PAcanis said:
Maybe the cooler helps dry them?
Those are the only sea scallops I've bought and they always cooked great.
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I've bought fresh and frozen from multiple outlets over the years, and years ago when living in Florida I dove for them a few times and harvested my own. Giant Eagle's are quite good. Aldi had some good ones for awhile. They switched suppliers and I haven't tried the new ones yet.
 
These were both cooked from frozen.
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You have to ask for dry pack. Ask to see the product label, nothing should be listed, other than scallops. They are also going to be more expensive.

A lot of scallops are sold wet pack, which means they have been treated with a chemical solution containing sodium tripolyphosphate (STPP) to absorb water. It makes them look whiter and plumper, but then all comes out when cooked and makes it near impossible to sear. Plus, you are paying for water weight. It also adds a flavor that is noticeable. The addition of this is required on the label that a store is required by law to show if asked.

Diver scallops are going to be the best bet. Sometimes, the place we get seafood from has live scallops in the shell. We usually do them 2 ways, a crudo with a citrus sauce, and seared.
 
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