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Send Colossal Scallops
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Colossal Scallops

Reg. Price:
$99.95
Sale Price:
$79.99
Save:
$19.96

U10 size - that means just 10 scallops per pound.
COLOSSAL size, bigger than any from the store.

Details:

The sweet, juicy meat of a premium scallop is a one-of-a-kind seafood experience. The unbelievable, colossal size of these chef-grade U10 diver scallops is even better. These are positively huge. A high-dollar steakhouse would serve these alongside filet mignon as a surf and turf. A seaside seafood place would be proud to show these. And you can have them at your house, 100% guaranteed for freshness and quality.

Our expert World Port Seafood buyers source these Colossal Scallops from a small family-owned supplier that's MSC certified for sustainability and a charter member of the American Scallop Association. They're “dry-packed,” and that's a good thing. Some lower-quality scallops are wet packed, which means they're soaked in sodium phosphates to add weight. Dry-packed scallops like these are exactly as they were plucked out of the ocean. You'll love the amazing size of these scallops - they're so big they cook like a filet mignon. Just lightly coat your scallops in olive oil and sear on both sides like a steak- however you serve them they're guaranteed to impress.

This meal includes the following:

   1 (1.5 lbs. pkg.) Colossal Scallops

Remove side muscle if present

U10 Scallops Stovetop Cooking Instructions
Thaw desired number of scallops in refrigerator for 24 hours, rinse lightly and pat dry. Product can be thawed in a sealed bag under cold running water. Pat scallops dry with a paper towel. Season scallops on both sides with salt and pepper. Do not crowd pan. Leave 1" between scallops. Cook in batches if necessary. Heat 1 T. oil in a 12" nonstick skillet to medium-high. Add scallops to pan in a single layer and cook without moving until well browned for 2 ½ to 3 minutes. Flip scallops and continue to cook 1 ½ to 2 minutes until well browned. Add 1T. of butter to pan, baste scallops with melted butter 1 to 1 ½ minutes, until sides are firm and centers are opaque.

U10 Scallops Broiler Cooking instructions: Thaw desired number of scallops in refrigerator for 24 hours, rinse lightly and pat dry. Product can be thawed in a sealed bag under cold running water. Preheat broiler to High. Place over rack 3' from broiler.
Pat scallops dry with a paper towel. Season scallops on both sides with salt and pepper. Place scallops 1' apart on a lightly oiled oven safe pan.

Broil for 2 ½ - 3 minutes, until scallop starts to brown. Flip scallop and broil for another 2 1/2 -3 minutes, until browned and centers are opaque.

U10 Scallops Oven Cooking Instructions:
Thaw desired number of scallops in refrigerator for 24 hours, rinse lightly and pat dry. Product can be thawed in a sealed bag under cold running water. Preheat oven to 350° Pat scallops dry with a paper towel. Season scallops on both sides with salt and pepper. Place scallops 1' apart on a lightly oiled oven safe pan. If desired place 1-2T butter in pan. Bake for 15-18 minutes, until centers are opaque.

U10 Scallops Poaching Cooking instructions: Thaw desired number of scallops in refrigerator for 24 hours, rinse lightly and pat dry. Product can be thawed in a sealed bag under cold running water. Add 2 c. cooking liquid (examples: white wine, melted butter, milk) to a 2 qt pan. Place scallops in pan. Add aromatics (examples: fresh herbs, garlic, lemon, orange). Bring poaching liquid to a simmer. Poach scallops for 3 minutes. Turn and poach for an additional 3 minutes, until center is opaque. Remove from poaching liquid with a slotted spoon. Season and serve.

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