Never make rubbery scallops again.
I remember a night, oh, a decade or so ago, when I decided to cook a scallop dinner for some girl I was trying to impress. That I don't remember exactly who this person was is a clue as to how the night went. I'd been cooking scallops for years in restaurant kitchens with no problems., I thought.
Why is it added in the first place? STP loosens the structure of proteins in scallops, causing them to suck up excess moisture like a sponge—up to 30% of their original weight. This is good news for fishmongers who sell scallops based on weight, but bad news for consumers who are paying top dollar for added water, not to mention the soapy aftertaste treated scallops can have., as all that excess moisture floods the pan as soon as the scallops start to cook.
You want a pan that is large enough to hold the scallops and leave enough room to allow the moisture to evaporate rapidly. Once the pan is smoking, the scallops go in.flip those scallops until the crust is formed. It's better to cook the scallops all the way through on the first side and just let the second side kiss the heat if that's what it takes to get a crust on that first side.
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