scallops can increase in weight by as much as 25-30%. That adds up to a considerable amount of money for the fishmonger. Unfortunatly this water comes out in the cooking process. As we all know water adds no flavor and just ends up ruining a good meal. The funny thing is these "wet" scallops are not priced 25-30% cheaper. Right now there are no federal standards. It is only a matter of time befor the seafood industry will be required to be held at the same standards as the meat business. I have had customers send back scallops because the have an orange hue to them. And they never believe me that those are the best to eat.