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    Local Wild Dry Sea Scallops?

    • Ever had creamy, tender, flawlessly seared scallops at a restaurant and wondered why your own often come out watery or overcooked? The secret to that succulent sear is a hot skillet and dry scallops.

      These little gems come to us fresh from local dayboat fishermen. Since they're not treated, they won't retain the water that wet scallops do. To get that beautiful browned effect, simply heat your pan on high, add a smashed garlic clove and a little olive oil, and brown your scallops to luscious perfection on both sides.

      Origin

      USA

    • Nutrition Facts
      Serv. Size 4 oz raw (113.4g)
      Servings varied
      Amount Per Serving
      Calories 80Calories From Fat 5
      % Daily Value *
      Total Fat 0.5g1%
      Saturated Fat 0g0%
      Trans Fat 0g
      Cholesterol 27mg9%
      Sodium 444mg19%
      Total Carbohydrate 4g2%
      Dietary Fiber 0g0%
      Sugars 0g
      Protein 14g
      Vitamin A **
      Calcium **
      Vitamin C **
      Iron 3%
      ** Contains less than 2 percent of the Daily Value of these nutrients.
      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
      Calories:2,0002,500
      Total FatLess than65g80g
      Saturated FatLess than20g25g
      CholesterolLess than300mg300mg
      SodiumLess than2,400mg2,400mg
      Total Carbohydrate300g375g
      Dietary Fiber25g30g
      Calories per gram:
      Fat 9 · Carbohydrate 4 · Protein 4
    • For best results, rinse under cold running water and pat dry before preparing according to your favorite method.
    • Usage ListStock, Deep-fry, Braise, Sauté, Grill, Roast, Ceviche, Steam, Stew, Smoke, Poach

    Availability Note

    Earliest Available Sat 7/12

    $23.99/lb
    (about 10-20 per lb)
    Please select

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