Massachusetts, Connecticut or Rhode Island
Sea scallops are much larger than bay scallops. They’re impressive on the plate, especially when briefly seared in butter so they develop a beautiful brown crust.
These tasty & tender fresh scallops have been completely shucked. They’re ready to cook and don’t contain the additives often found in wet-packed scallops. They ship with the roe off.
Store fresh sea scallops in their can with the lid on. They freeze exceptionally well for long term storage.
Approximately 5-7 days refrigerated, several months frozen.
RECIPES & TIPS
Chefs commonly sear scallops in butter in a nonstick pan (sometimes wrapped with bacon), then serve them with a sauce and sides. They can also be poached, grilled, baked, smoked, or served in sushi. They can also be “cooked” with acidic ingredients for ceviche.
Ingredients commonly paired with scallops include citrus fruit, cream, tropical fruit (especially mango), thyme, butter, cilantro, garlic, shrimp, bacon, black pepper, parsley, vinegar, tomato, white wine, wild mushrooms & peppers.
Take care not to overcook scallops, as they will tighten and become rubbery.