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.
Harvested from the cold Atlantic Ocean, Wholey Sea Scallops have a succulent sweet texture, offering up 100% white meat and plenty of flavors. Pair with a decadent lobster tail for a meal that your friends and family won’t soon forget. They are delicious fried, pan seared, or broiled. Wholey Sea Scallops can also be marinated or used in kabobs if you want to change things up a bit. Just don’t forget to serve them with that rich and always delicious side of melted butter.
Prep Instructions
THAWING:
OVERNIGHT THAWING: Place desired amount of frozen scallops in a colander and set into a large bowl. Cover with plastic wrap. Refrigerate overnight or until completely thawed. Scallops are ready to cook.
QUICK THAWING:
Place desired amount of scallops in a sealed bag and thaw in cold water for about 45 minutes or until completely thawed. Drain excess water. Scallops are ready to cook.
KEEP FROZEN. After thawing, refrigerate immediately and use within 24 hours. Do not refreeze after thawing.
COOKING:
PAN SEARING: Pat scallops dry. Heat 2 tsp. oil in a sauté pan on medium-high, until oil faintly smokes; add scallops flat side down. Turn over when they change color one-quarter of the way up the sides, about 2 minutes and seared side has turned golden brown. Reduce heat to medium; cook until temperature reaches 145 F; check temperature by inserting thermometer into scallop.
GRILLING: Pat scallops dry. Heat grill on medium-high setting. Grill will be ready when spritzer with water and it sizzles. Place scallops on grill. Turn over when they change color one-quarter of the way up sides, about 3 minutes and grilled side has turned golden brown. Reduce heat to medium; cook until temperature reaches 145 F; check temperature by inserting thermometer into scallop.
BROILING: Pat scallops dry. Set broiler to high. Place scallops in an oven proof baking dish; place on middle rack in oven. Turn over when they change color one-quarter of the way up the sides, about 4 to 5 minutes and seared side has turned golden brown. Reduce heat to medium; cook until temperature reaches 145 F; check temperature by inserting thermometer into scallop.
