Cooking without defrosting
Steamer: Cook the scallops for 3-6 minutes in a steamer basket, covered, over simmering water.
Oven (210 ° C): Brush the scallops with oil, place them in a dish, then add seasoning. Cook in a preheated oven for 12-14 minutes, turning halfway.
Cooking after thawing
Pan: Wipe the scallops and sear them in a hot pan with a little oil over medium heat for 3 to 6 minutes, turning halfway.
|Average Nutritional Values (serving size 100g) ||Per 100 g |
|Calories ||69 || |
|Total Fat ||0.5 g ||1% |
|Saturated Fat ||0.1 g ||0% |
|Cholesterol ||0.024 g ||17% |
|Total Carbohydrates ||3.2 g ||1% |
|Dietary Fiber ||0 g ||0% |
|Sugars ||0 g ||0% |
|Protein ||24 g ||24% |
|Salt ||0.392 g ||17% |
|Vitamin D ||0% |
|Potassium ||4% |
|Vitamin B12 ||59% |
|Calcium ||0% |
|Iron ||2% |
|Phosphorus ||48% |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish, out of its packaging.
3 days in the ice compartment of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.
Never refreeze a thawed product.