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2016 Guaranteed Delivery
Fresh Scallops
Elite Dry Scallops
We only offer premium "dry" scallops. No water is added to the product during processing and therefore no shrinkage of the scallop during cooking. Our fresh scallops retain their sweet, buttery, delicate flavor whether baked, sautéed, broiled, fried or marinated. Great as an entrée, with pasta, chopped into salads or in soups.
Jumbo Scallop Special
5 Pounds fresh Jumbo Sea Scallops
Premium "dry" (no water added) scallops
Packaged by the pound

Reg. $147.28

Now Only $132.55


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Fresh Scallops Reg. Now Qty
Large Sea Scallops
20-30 ct/lb
1 lb $29.86 $26.87  
3 lbs $87.54 $78.79  
5 lbs $139.04 $125.14  
10 lbs $267.79 $241.01  
Jumbo Sea Scallops
10-20 ct/lb
1 lb $33.98 $30.58  
3 lbs $92.69 $83.42  
5 lbs $147.28 $132.55  
10 lbs $283.24 $254.92  
Colossal Sea Scallops
Under 12 ct/lb
1 lb $36.04 $32.44  
3 lbs $105.05 $94.55  
5 lbs $167.88 $151.09  
10 lbs $314.14 $282.73  
Indicate the quantity you would like and press
Fresh Scallops
Fresh scallops suit a variety of menus from traditional to casual. Sweet and tender, they are delicious baked, sautéed, stir-fried, or marinated. They're an excellent source of vitamins, minerals and high-quality protein, and extremely low in fat.
Heat a pan, season the scallops lightly and sear, in just a little oil or butter, for only 30 seconds on each side. As soon as they turn opaque, they're done.
Scallops With White Wine Sauce
8 ounces pasta or rice
1 tablespoon unsalted butter
½ cup onion finely chopped
1 cup dry white wine
2 tablespoons white wine vinegar
¾ cup heavy cream
1 tablespoon finely chopped parsley
Salt and pepper
½ pound sea scallops
Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice.
Yield: 4 servings
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