Nov 30, 1919, 12:00 AM
Post #2 of 3
Not all bacteria, no. But an article in either the New York Times or the Washington Post a couple of years ago quoted a study that showed that traditional accompaniments to seafood actually did a pretty good job of rendering it safe. Lemon, horseradish, cocktail sauce all significantly reduced bacteria.
Also, according to Legal Sea Foods, shellfish from colder waters (like their home base of Boston) are less likely to harbor bacteria than those from warmer waters. In fact, they refuse to buy shellfish from the Gulf of Mexico. But if you leave the scallops to marinate in lime juice for several hours -- or cook them! -- you are probably going to be fine.