Diver Scallops – U10, Jumbo Dry

The designations “wet” and “dry” don’t pertain to a specific type of scallop or their culinary preparation but rather indicate the preservation method post-harvest. Wet and dry sea scallops exhibit distinct variations in size, texture, and flavor, stemming directly from their harvesting and preservation processes.

When observed at the grocery store counter, wet scallops may appear shinier and plumper due to artificial preservatives compelling them to retain more water weight than their dry counterparts. This excess moisture renders wet scallops nearly resistant to searing, resulting in a rubbery texture and undesirable flavors.

Now sourced directly from Japan, these sashimi-grade scallops are harvested using more sustainable methods that help preserve delicate marine ecosystems while the US recovers from overfishing. 

In contrast, dry scallops are harvested and preserved in a manner that allows them to maintain their natural moisture content and silky texture. Free from artificial additives, dry scallops are characterized by succulence, sweetness, and ease of searing.