Chef Report post Posted April 24, 2011 I really don't see a need actually. Practically all the sea scallops that are "jumbo" are soaked in sodium tripolyphosphate. If you can picture a 5 gallon bucket, filled 1/3 of the way up with scallops and the rest filled up with water and "s.t.", then let them soak for 24 hours, you will then have a bucket full of jumbo sea scallops. With that said, I don't want to soak em in anything else. Now, I've had scallops that are just as large as these treated scallops that were all natural. They had the consistency of a meaty bay scallop with all the flavor. These were harvested in Mexico and have been my all time favorite.They were not as stark white in color and if you ever get to taste them, you will understand why I am so fond of them. Share this post Link to post Share on other sites
