Cooking & preparation instructions
Cook from Thawed.
Thawing: Thaw in the refrigerator for 6-8 hours.
Sauté: Preheat a non-stick skillet and 1-2 Tbsp of olive oil or butter over MEDIUM-HIGH heat. Season scallops with salt and pepper to taste. Sauté scallops for 1—2 minutes per side.
Grill: Preheat grill to MEDIUM heat. Brush scallops lightly with olive oil, season with salt and pepper to taste and place on a foil sheet. Grill for 3—4 minutes per side.
Bake: Preheat oven to 425ºF (220ºC). Brush scallops lightly with olive oil, season with salt and pepper to taste and place on a non-stick baking sheet. Bake in center of the oven for 11—14 minutes.
Since appliances vary, these instructions are guidelines only.
Safe Handling
Keep frozen until ready to use. Do not refreeze thawed scallops; store in refrigerator and use within 2 days.
Scallops are cooked when meat is milky white and firm to the touch.
Scallops are cooked when meat is milky white and firm to the touch.
Ingredients
Scallops.
Packages Sizes
- 2 lb
