![]() ![]() Since the STPP binds with protein, it may also interfere directly with the formation of a nice brown crust on the scallops. Other than the fact that you are paying for the extra weight of the water, as the scallops are cooking some of that extra water gets released, which will cool the pan down and interfere with the searing. STPP attaches to the protein molecules on the surface of the scallop in such a way as to cause the protein to bind with more water than it normally would. "Wet" scallops are soaked briefly in sodium tripolyphosphate (STPP), chemical formula Na 5P 3O 10. These are scallops that have not been treated with phosphate. To sear scallops, start by buying so-called "dry" scallops. Since the pan is quite hot once you have finished cooking the scallops, if you add more butter at this point the milk solids in that may burn, too. By the time that the scallops are finished the milk solids may have already started to burn. The milk solids in butter start to brown at a considerably lower temperature. Otherwise the meat will toughen before the scallops are properly seared. To sear scallops, you need to use a fairly high heat. ![]() It also contains somewhere around 16-18% water by weight. Store-bought butter contains between 1-2% milk solids made up of the proteins (caseins and whey) and carbohydrates (lactose) found in milk. The underlying problem is likely that you are allowing the milk solids in the butter to burn. ![]()
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