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Cooking Guide

Jumbo Sea Scallops

20 SCALLOPS; SERVES 4

Thaw* product on a dish in the refrigerator.

 

INSTRUCTIONS

  • 20 jumbo sea scallops, thawed*
  • 2 tablespoons olive oil
  • juice of ½ lemon
  • ½ cup dry white wine
  • salt and pepper, to taste

 

  1. Pat scallops dry.
  2. In a large nonstick skillet, sauté scallops on medium-high with olive oil and salt and pepper until golden brown on one side, about 2 minutes.
  3. Turn, squeeze lemon on scallops, and add wine.
  4. Simmer and let reduce, 2-3 minutes.
  5. Drizzle with reduction and serve.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.