Sea Scallops (3 lbs.)

Includes: (3) lbs. Fresh Sea Scallops (10-20 per pound)

Harvested from the ocean waters off the coast of Maine, all scallops have a succulent sweet texture and are 100% white meat. There are approximately 10-20 scallops in a pound, and they are perfect for steaming and broiling. They can also be sauteed, marinated, used in kabobs or just serve them with melted butter. Scallops are high in protein and low in fat. Scallops are an excellent commodity to any seafood dish.

Fresh sea scallops can be stored in your refrigerator safely for up to three days and can be frozen for up to four months provided your freezer reaches a temperature well below zero. Fresh sea scallops can be sauteed, baked, broiled, or fried. When sauteing or frying scallops, pat them dry. Wait until your pan is hot so that when the scallops are added, they will sizzle. This will protect their delicate meat.

Sea scallops cook quickly, changing from a pearly translucent color to pure white. Try sauteing them with olive oil, lemon, and garlic for a delicious and quick entree.

Scallops With White Wine Sauce

Ingredients:
• 8 ounces pasta or rice
• 1 tablespoon unsalted butter
• 1/2 cup onion finely chopped
• 1 cup dry white wine
• 2 tablespoons white wine vinegar
• 3/4 cup heavy cream
• 1 tablespoon finely chopped parsley
• Salt and pepper
• 1/2 pound sea scallops

Preparation Instructions:

Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.