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Milky fluid – is not a real test that a scallop has been treated – milk is the natural color of fluid of scallops and most often the natural scallop will have more milky fluid – if you added water it would be clearer ? Milk in Mexican bays, Peru scallops, much of the mid Alta tic sea scallops is natural and you see more she. The end the customer is not educated and only see price which then in turn my ruin there experienceĤ. Packers aren’t it more profitable it is just another item that competes against itself but I. Water added scallops, phosphates etc are often in scallops, Seafood and other meats and are cheaper due to water – which of course lessens quality and you are paying for waterģ. Using all natural scallops and seafood in general is always best – agreeĢ. This is my go to style for bay scallops but like to check recipes for ideas – never used vermouth or Parmesan cheese but going to try- my come t is in your information about scallops in general – it’s what I do and your facts are wrong but still better than most from the culinary side who have the “chef “ is never wrong – so I hope to improve your comments so the public is better educated as followsġ.

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