An even more henious crime to the delectible scallop is soaking them in STPP, sodium tripolyphosphate which is approved by the FDA!!
Which put me in the hospital after eating a big plate of them in a Japanese restaurant a few years ago.
Wow. I never thought of STPP causing an allergic reaction. I was always appalled at the thoughts of "soaker" scallops vs. "dry" scallops. The main reason, of course, that they do this is to increase the weight of the scallop, therefore the consumer is paying for water weight. Upon cooking, the water oozes out and you can never, ever get a nice sear on the scallop.