Bay Scallops, 1 LB, Frozen
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Comes packed 60-80 scallops per package frozen, roughly 1lb in total
Pearlmark branded scallops harvested in the pristine Canadian waters of the Atlantic are unique and cherished among seafood lovers. They are frozen freshly caught preserving their amazing sweetness and incomparable taste
Great in just about any application! Bay scallops are tender and fit well in Poke, sashimi or cook with your favourite pasta dish
Cioppino by AllRecipes - a wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth! See "To Prepare" tab for recipe!
Thaw overnight in the fridge or place the sealed bag under cold water for 15 – 20 minutes or until thawed.
1. Over medium-low heat melt 3/4 cup of butter in a large stockpot, add 2 chopped onions, 2 gloves of garlic minced, and 1 bunch of parsley chopped. Cook slowly, stirring occasionally until onions are soft.
2. Add 2 cans (14.5 ounce) of stewed tomatoes to the pot (break them into chunks as you add them). Add 2 cans (14.5 ounce) of chicken broth, a couple bay leaves, 1 tbsp. dried basil, 1/2 tsp. dried thyme, 1/2 tsp/ dried oregano, 1 cup of water, and 1.5 cups of white wine. Mix well. Cover and simmer 30 minutes.
3. Stir in 1.5 - 2 lbs large shrimp (peeled and deveined), 1 - 2 lbs of bay scallops, 1 - 2 dozen clams, 1 - 2 dozen mussels, 1.5 cups crabmeat. Stir in 1 -2 lbs cod fillets (cubed) if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes. Ladle soup into bowls and serve with warm, crusty bread!
What do the #’s mean? Example U10, 10/20, 20/30 refers to how many pieces per lb, the smaller the number the bigger the scallop. U10 refers to “Under 10 per lb”
Dry Scallops – dry scallops are natural and untreated. Perfect for searing
Wet Scallops – treated with chemical, STP (sodium tripolyphosphate). Not for searing and will shrink in the pan
NFAS – Not Frozen at Sea
FAS – Frozen at Sea
Fin’s sell a variety of scallops online and in our store