1 lb Bay Scallops WO-front-v21 lb Bay Scallops WO-front-v2

Bay Scallops

1 LBS
UPC: 094776123858
Item#: 313841

Where to Buy

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Description

The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish. Scallops are an excellent source of several trace minerals, including selenium, zinc and copper. These minerals are important to human health, yet some people may not get enough of them. Adequate selenium intake promotes a healthy immune system and proper thyroid function. Zinc is necessary for brain function and healthy growth, and copper may protect against diabetes and heart disease. 

Including scallops in your diet can provide you with these important trace minerals, as well as high-quality protein and anti-inflammatory omega-3 fatty acids. Low in calories and high in protein, scallops may be helpful if you’re trying to lose weight.

The meat itself is the abductor muscle of the scallop and has a sweet, mild taste that is unequaled anywhere. Wholey Bay Scallops can be baked with herbs, wrapped in bacon, skewered and grilled, or battered and deep-fried or lightly pan-seared. Wholey Scallops are so plump and tender, they’re likely to melt in your mouth.

Nutrition

Ingredients

Scallops

Prep Instructions

DEEP FRIED SCALLOPS

Serves 4

  • 1 bag Wholey Scallops, thawed
  • 1 cup Flour
  • 2 Eggs, beaten
  • 2 cups Seasoned
  • Breadcrumbs
  • Vegetable oil

Dip the scallops, a few at a time, into the flour, then into eggs, then roll in the breadcrumbs to coat completely. Deep fry coated scallops at 375 F until golden brown and crisp. Serve with tartar or cocktail sauce.

HERB SAUTÉED SCALLOPS

Serves 4

  • 1 bag Wholey Scallops, thawed
  • 1 cup Flour
  • 2 Garlic Cloves, minced
  • ¼ cup Vegetable Oil
  • ½ tsp. Thyme
  • ½ tsp. Oregano
  • 2 tbsp. Parsley, minced
  • ½ cup White Wine
  • ¼ cup Butter

Dredge the scallops in flour. Heat oil and butter in skillet, add garlic. When garlic browns, add scallops and sauté 8 minutes. Add wine and spices and cook 3 minutes, then serve. 

SCALLOPS PROVENCALE

Serves 4 

  • 1 bag Wholey Scallops, thawed
  • 2 tbsp. Butter, melted
  • 2 medium Tomatoes, chopped
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Thyme
  • ¼ cup Parsley, chopped
  • ¼ cup White Wine

Coat a baking dish with melted butter. Add scallops and top with chopped tomatoes. Combine spices and parsley and sprinkle evenly over the scallops. Drizzle wine over scallops. Bake at 375 F for 20 minutes. Garnish and serve.

Recipes

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