These plump, delicate scallops are harvested for us in icy cold Alaskan waters by a fourth -generation fishing family dedicated to premier quality. They are hand-shucked and frozen at sea for optimum freshness.
Storing: Your Alaskan scallops have been quick-frozen to lock in their flavor. Upon arrival, please refrigerate or freeze. Scallops will keep in the freezer for approximately 6 months; once thawed they should be cooked and used within 3 days.
Thawing: The best way to thaw your scallops is to leave them in the refrigerator overnight (in their pouch), for 8 – 10 hours. If you must thaw your scallops quickly, place frozen pouch in a bowl of cool water for 30 minutes, and then continue thawing in the refrigerator.
Cooking: Be sure to rinse scallops and pat dry with paper towels prior to cooking.
Pan Seared: Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Dip each scallop in a bit of flour (this is a great method although not necessary) and brown over high heat 1-2 minutes per side; until center is opaque. Sprinkle with salt and pepper and serve. Note: Be sure not to overcrowd scallops in skillet.
Baked: Preheat oven to 450F. Brush scallops with butter and a dusting of bread crumbs if desired. Place tray high in oven and bake for 3-4 minutes until opaque in center. Sprinkle with salt and pepper.
Grilled: Brush grill with olive oil PRIOR to heating. Season scallops with salt and pepper. Once the grill is medium hot place the scallops, uncovered, and cook over medium heat for 1-2 minutes on each side or until the scallops are firm and cooked through.
Looking for a serving idea? Try serving your cooked scallops over a bed of warmed arugula with chopped tomatoes.