Gritty Scallops

Marcie Ver Ploeg (marcie@eznet.net)
Wed, 12 Jan 2000 13:10:54 -0500

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I'm mystified by my consumer experiments: Top quality, shell-off, dry (not soaked), raw sea scallops appear to have no residual sand/grit/shell particles that I can find when I totally "puree" or smear them into a smooth paste (with the flat side of a large chef's knife on cutting board) and examine them under magnification. I did not force this raw "puree" through screens, but it felt totally smooth. However, when this "puree" is cooked (not overcooked), perceptible "grit" happens!

Your scientific explanations would be appreciated. Could this be some sort of calcification or crystallization that takes place when heat is applied?

Thanks for your insights.

Marcie Ver Ploeg
VP Communications
Co-author Seafood Cooking for Dummies
 

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