We only offer premium "bone-dry" scallops straight from the Gulf of Maine, which means they're completely all-natural with no
water added to the product during processing and therefore no shrinkage of the scallop during cooking.
Our IQF fresh scallops are frozen rapidly to lock in their juices so that they retain their sweet, buttery, delicate flavor whether baked, sautéed, broiled, fried or marinated.
Our jumbo, large, and colossal sea scallops are great as an entrée, with pasta, chopped into salads or in soups. Will arrive frozen in individual one-pound containers.
5-Star Review
Hi, Matt..
The customer service is +100...
I will definitely place the order again and again very soon.
Stay warm,
Cynthia
Sea 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.
Preparing sea scallops is easy! 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.
Recipe
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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