Need Help With Scallops

Whenever I cook scallops at home they taste metallic like the uric acid in shark meat. Am I doing something wrong, or is it just the lack of fresh scallops?.  I love scallops from restaurants, but just can't make them right for some reason. Any help would be greatly appreciated.

Ed

Well,  I did some research and answered my own question. Apparently supermarket scallops are injected with sodium tripolyphosphate. The phosphate softens the texture and imparts a metallic taste. The key is to buy fresh or dry/diver scallops for the fresh restaurant flavor.

Apparently supermarket scallops are injected with sodium tripolyphosphate.

Dat's nasty. Fresh and natural is always best, especially w/ scallops. Certain fish is best to buy from real fish markets like the one in Half Moon Bay.

Z

Certain fish is best to buy from real fish markets like the one in Half Moon Bay.

Z

Certain = ALL for fish-snobs like me!   (if I don't catch it myself)  

Whenever I cook scallops at home they taste metallic like the uric acid in shark meat. Am I doing something wrong, or is it just the lack of fresh scallops?.  I love scallops from restaurants, but just can't make them right for some reason. Any help would be greatly appreciated.
Ed

They must not be fresh.  All of the fresh and fresh frozen scallops I've had are sweet and tasty enough to be eaten raw.

they also might have been "man made scallops". they make it out of scallup juice and fish, mostly pollock. you will almost never see man made scallups in a fish market but they are readily avaiable at regular grocery stores, often served at not-so-fine eateries. not bad but... they can be tricky because they do contain the real thing, just in microscopic pieces.

But ChuckE, that's how we roll RAW!!!

Raw, fresh, self caught and with lemon juice.

Otherwise don't ask me.

Jumbo scallops wrapped with peppered bacon sauted with minced garlic and butter MMMMMMM, scallops....