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Contains raw product. Fully cook prior to consumption. Do not refreeze. Keep frozen until ready to use. Use by date stamped on package. Use thawed product within 24 hours. HOW TO THAW: 1. Remove desired amount of scallops from bag; place in colander and set into large bowl; cover. 2. Refrigerate 8-10 hours or until completely thawed. 3. Rinse and drain scallops thoroughly. To Quick Thaw: 1. Place desired amount of scallops in a sealed bag. Place bag into a large bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw scallops 30-60 minutes or until completely thawed. 2. Rinse and drain scallops thoroughly. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: 1. Pat thawed scallops dry; remove tendons if desired. Dust scallops with flour; pat off excess. 2. Heat 1 ½ teaspoons oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add scallops. Turn over when they change color one-quarter of way up sides, about 2 minutes and seared side has turned light golden brown. 3. Reduce heat to MEDIUM-LOW; cook until internal temperature reaches 145 degrees F; check by inserting thermometer halfway into scallop. 4. Optional to finish by adding 1 teaspoon butter to pan and swirl. Baste with spoon; season to taste. Chef tips:Add bay scallops to your favorite chowder recipe.
EU Organic Bay Scallops (Argopecten purpuratus).
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