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Scallops
Scallops may be the most abused seafood on
the market. Scallop fishermen tend to go way out to sea to find their catch.
Once that far out, they are not inclined to return until their holds are
full. In order to keep the scallops fresh, they may add preserving agents,
including bleach.
There has been a growing demand, spearheaded by American chefs, for untainted
product. We call these "day boat scallops," which means the fishermen go
out for a single day, returning to market with untreated fresh shellfish.
You can identify a day boat scallop by its ivory and coral color. Bleached
scallops are very white. Also, ask your fishmonger to remove the side muscle
of the scallop; this will save you valuable minutes in the kitchen.
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