Why do we use this product?

• Restaurant quality seafood.
• Each sizable portion of tender white meat brings the flavors of the sea to your plate. This takes any meal a notch higher.
• There are about 10 to 20 pieces per pack.
• A great source ofmagnesiumand potassium, which are both important for heart and brain health.
• Promotes blood vessel relaxation, helps control blood pressure and enables better blood circulation.
• Low in calories, high in protein.
• Quick frozen to seal in taste, nutrition and texture.

How do we use this product?

PAN-SEAR:Stovetop is generally the preferred method for cooking scallops because it allows you to get a quick sear on the scallop in a hot pan, avoiding overcooking.

GRILL:Heat a char-grill pan or barbecue to high heat. Melt butter in a small saucepan over medium heat, add garlic, saut until fragrant (5 minutes). Spoon butter sauce over scallops, season to taste, scatter with coriander and grill, scallop-side up, until plump and just cooked through (5 minutes). Squeeze lemon over and serve hot.

BAKE: Bakescallops in a casserole dish with seasoningstry butter, dry white wine, and lemon juiceat 350F. To test for doneness, use an instant-read thermometer. The internal temperature should be 115F.

BROIL:Broil scallops, dipped in melted butter, on a baking sheet until golden brown on the outside and opaque white on the inside, about 6-10 minutes. Rotate the baking sheet halfway through for even cooking.

Ingredients

U.S. Scallop Meat.

Size – 300g

Other Search Terms – sushi bake