I always loved scallops but a few years ago, I noticed an metalic taste that seemed to get worse every time I bought more.
I thought it might be the iodine in my salt so went to sea salt. Didn't help so I quit buying them.
Learned about the dry pack issue on line about a year ago and bought some at Sam's Club. The bag didn't say anything about phosphate in the ingredients so I thought they'd be dry pack. Don't know if they'd have browned because I steamed them for dipping in seasoned butter. But the metalic taste was still there. I read on line that the FDA doesn't require preservatives for hydration to be listed in the packaging so there really is no way to tell before buying and cooking them.
I called Sam's Club and was put on the line with their buyer who said he'd never heard the term "dry" as opposed to "wet" scallops but he'd check into it and call me back. He did and told me that they would be watchful of this issue with their sources for scallops and to try again in a month.
So I bought some a month later and they were wonderful! I broiled, seared, steamed and they were delicious. I've never eaten red meat so I have scallops and shrimp several times a week. Then last night the metalic taste came back. Maybe someone at Sam's coroprate couldn't pass up a "good deal"?
With some of the scallops I cooked last night, I tried soaking out the chemicals in water and then drying them between towels under a couple of heavy books. There was no difference. If anything, the awful taste was even stronger.
Sad because the scallops looked beautiful and probably were before they were "treated" to keep us safe from spoiled seafood. I'm in Ohio and all the available seafood is "fresh frozen" or "previously frozen". There is a way to freeze without the phosphates but the retailers just want the profit of the added water weight.