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Old 05-12-2019, 11:06 PM   #11
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Cheryl J's Avatar
Join Date: Jun 2012
Location: California
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I get scallops from Albertsons and they've been frozen. When I bring them home I wrap them in several layers of paper towels and refrigerate them on a plate overnight so that they're as dry as possible the next day, for a good sear. So far, I've not been disappointed. LOVE those beauties!

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Old 05-13-2019, 01:47 AM   #12
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Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
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Thanks Cheryl and casey.

News flash: my scallops were frozen. They were wild caught, locally sourced scallops though. The back of the package ingredient list read "sea scallops". No sodium dihywhyzippydodadi stuff, no nothin'. But at $12.99 for the pound of 16-20 count (my bag had 16 scallops), can't beat it. After I defrosted them overnight in the fridge, I rinsed them up and trimmed any muscle that was still attached, blotted them dry, sprinkled with a bit of Old Bay, and left them out of the fridge for about an hour before I cooked them.

Scallops have come down in price quite a bit by us in the last year. A year or two ago I would buy the bags of large-but-broken pieces for about $10 on sale, and those had the sodium additive in them because they were processed at sea. They also weren't pretty like these were. These are processed after they hit land just as if they were going fresh to the fishmongers and grocery store seafood departments. I'm guessing they are the extra from what isn't ordered for fresh sale. Since they go on sale about once a month, I just get them then.

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Old 05-13-2019, 02:55 AM   #13
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Location: near Mount Pilot
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Easy Sunday dinner today!

I thawed a pound of fish filets, topped them with a can of undiluted Campbell's cream of shrimp soup and French's onion rings, baked at 400F until everything was brown and bubbly. Served with a side of fresh buttered spinach cooked in the microwave for 2-3 minutes. Plenty of leftovers for lunch tomorrow!
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Old 05-13-2019, 05:24 AM   #14
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Join Date: Feb 2011
Location: Florida
Posts: 3,980
You guys that have to buy frozen scallops want to look for dry pack. Ask the people at the fish counter which method was used to freeze them. If they say they don't know or you don't trust them, ask to see the paperwork. They are required by law to have it and show it to you if requested.
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Old 05-13-2019, 06:45 AM   #15
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Join Date: Dec 2005
Location: southeastern pa.
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Split Sausage Links on a bed of Sautee'd Vidalia Onions, Horseradish, Mashed Yukons w/ Sausage Gravy, Peas & Carrots, Nuked...

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Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.
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