The first time I purchased scallops at the Whole Foods in Boulder, I asked if they were dry scallops. Fish dude looked at me funny and said he wasn’t familiar with that term. So I asked if they were water-injected and he emphatically replied, “No ma’am.” I was relieved to hear that, but what was with the Ma’am thing? Anyway, on the East Coast I had seen two types of scallops: dry scallops and “scallops”. I put that in quotes because the little tag will read “scallops”, but the words underneath “scallops” written in 3 point font state that these beauties have been injected. Injected with sodium tripolyphosphate for the sole purpose of making those scallops SUCK. No really, it’s to prolong shelf life and maintain plumpness, but at the expense of taste, quality, and everything good known to Man.
source : http://www.marthastewart.com/958492/pan-seared-scallops#958492
