Originally Posted by
bigguyinpasadena
I do know they are being treated with solutions much more often than they used to be-"fresh"scallops are often sold in vacum packed containers containing a brine solution.So unless you can see the shell(and sometimes the roe)frozen are often a better way to go.
Also be aware that a lot of "scallops"found under breading is actually shark or other cheap fish cut and flavored to look like scallops.
^^^ Very true. Most fish companies are packing scallops in this solution to retain moisture. The result....the after taste that you refer to.
I tend to buy my scallops fresh off the dock. If you are in NJ, go to Pt. Pleasant or other towns when the scallop boats come in. Incredibly sweet.
And please....do not overcook !!! They become rubbery at that point. A quick saute in butter...paired with a fine dry white wine... delicious !