WET VS. DRY-PACKED

WET VS. DRY-PACKED

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Wednesday, April 11, 2007

For recipes that call for pan-roasting or searing, look for dry-packed scallops, which are not treated with the preservatives used in the processing of wet scallops. Bennet Helfgott, general manager of M. Slavin & Sons Seafood in Arlington, says dry-packed scallops appear sticky, are pinkish or ivory in color and taste much sweeter than wet scallops, which may seem translucent and can taste bitter.


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