Large sea scallops, sweet and delicate with a texture unlike anything else from the sea. Properly seared they develop a deep caramelized crust while the center stays barely set and almost creamy. Naturally low in fat and high in protein, and among the fastest things you can cook well.
20 servings per box
Nutrition Facts
| Portion size | 3oz. |
| Calories | 75 |
| Fat (g) | 0.7 |
| Cholesterol (mg) | 28 |
| Sodium (mg) | 137 |
| Carbohydrates (g) | 2 |
| Protein (g) | 14.3 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator and pat completely dry, which is essential for a good sear. Pan Sear: Heat butter or oil in a pan over high heat until nearly smoking, add scallops without crowding and cook 90 seconds per side until caramelized. Broiling: Broil 4 in. from heat for 5 to 6 min. Scallops are done when just opaque at the center. Overcooking makes them rubbery.
Serving Suggestion
Pat dry, sear ninety seconds per side in a hot buttered pan until caramelized, and finish with lemon. Serve over risotto or pea puree.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.