Imported Scallops Without the Roe - IQF
Weight : 500 g Variant : 10/20 pieces per pack
Individually quick frozen scallop meat from the seawater clams for cooking seafood recipes. Just the meat of firm white goodness with unique texture that will surely make your meals enticing and beautiful.
Serve this delicacy to bring gourmet appeal to your table.
In Galician cuisine, they bake it with bread crumbs, ham, and onions. In Japanese, they are served in soup or topped on rice. Cooked à la nage in broth flavored with herbs and wine in France, or sautéed, grilled or broiled in skewers or en brochette.
They are as great and excellent as appetizers or as main dish.
First off, they are low fat and high protein. Very compatible to a weight loss program or a well-balanced diet. Relatively low calories while retaining its richness in nutrients.
They are excellent source of vitamin B12, phosphorous, and selenium, in particular. Every hundred-gram serving provides 24% of daily value of vitamin B12, 33% and 18% of the trace minerals respectively. They are also a good source of zinc, with 6% daily recommended intake for the same serving.
Lift your mood up and boost the health of your brain and your immune system, love your body and support its growth, make your bones and teeth healthy, and promote overall health by serving this sea treasure on your table.
Keep frozen (-18°C) until ready to thaw.
Avoid refreezing after defrosting.
Defrosting / Thawing:
Remove from packaging.
Refrigerate below 38°F overnight or put under running cold water.
Do not overcook.
Frozen, vacuum packed per 500g
Size : 10/20 pieces per lb
1/2 pack scallops roe off
1/2 cup butter
2 tbsp garlic, minced
1 tbsp lemonsito
Salt and pepper
In a pan, melt butter over medium-high heat. Add garlic and sauté until brown.
Add scallops and cook on one side until brown. Flip to cook the other side until firm and cooked.
Remove scallops from pan and put on a serving plate. Sprinkle with salt and pepper to taste
In the same pan with remaining butter, add lemonsito and heat until saucy consistency is reached.
Top sauce on scallops to serve.
Scallops can actually see with their 50 to 100 eyes lining up their mantle. They are able to detect motion, light and dark.