Q: How do I get the grit out of scallops before I sear them? I soak them in water and rinse them thoroughly, but I always find some grit.
A: You should always rinse scallops thoroughly to remove grit, but there shouldn’t be so much grit that you have to soak them. In fact, soaking isn’t recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.
If you’re not buying the frightfully expensive “diver” or dry-pack scallops, the scallops in the supermarket probably are soaked already, in a preservative solution that makes them unnaturally white and soggy. You do want to make sure you’ve removed the tough strip that may be visible on one side. That’s the remainder of the “foot” that anchors the scallop to the shell, and it can be tough. You also should make sure you rinse around any visible layers in the meat. But if there are many layers, like visible wood grain, the scallops are too dried-out and old.
If you’re searing, one other thing you need to do with the more common wet-pack scallops is dry them well between paper towels. I put them between several layers and press down lightly to remove excess moisture. You still won’t get as much nice, brown caramelization as you would get with high-quality dry-pack scallops, but it will help.
— Kathleen Purvis, McClatchy/Tribune News
