Are your scallops “dry” or “wet” (and what’s the difference)?

Most scallops sold in the U.S. are treated with tripolyphosphate, a widely used food additive that helps scallops retain moisture, which is why they are called “wet.” These treated scallops often shrink dramatically when cooked as the water leaves them, resulting in a much smaller scallop than one was expecting! All of our scallops are “dry,” meaning untreated with tripolyphosphate.

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