Considered a delicacy by many, these fine Atlantic Sea Scallops are among the largest of scallops. Very versatile, from simple pan-searing, grilling, added to stir-fries or coated with breadcrumb for deep-frying.
Talk to us
Atlantic sea scallop - Placopeten magellanicus
Origin : USA
Nutritional information (per 100g portion)
Kcal : 79.0000
Protein (g) : 18
Carbohydrate (g) : 1
Sugars (g) : 0
Fat (g) : 0
Cholesterol (mg) : 0
Sodium (mg) : 220
Caught by dredging in the North-East Atlantic coast of the USA. The scallops are 'shucked' to remove the edible part of the scallop, the adductor muscle; this is the cylindrical white meat that holds the two shells together.
Clean, sweet sea taste, firm texture and creamy white appearance.
Store in freezer (-18C or colder) for not longer than about 3-6 months. Defrost before cooking (in refrigerator overnight), then store bagged in refrigerator (0-5C) or ice. Consume within 2-3 days of thawing. Do not refreeze.
Lightly pan-fry to preserve and enhance the natural flavor and succulence of these scallops. Light on seasoning. Salt and pepper and olive oil or a light creamy sauce. For best result, slightly undercook just before serving. DO NOT OVERCOOK.