Bay Scallops
RICH OCEAN FLAVOR. FIRM WHITE MEAT.
HARVESTED IN the Core Sound near Harkers Island, NC
SIZES large, jumbo, bay
A GREAT SOURCE OF omega-3s, iron, selenium
The scallop is easy to love. It has a beautiful shell, is an adorable swimmer, looks gorgeous on the plate, and tastes delicious. The firm white meat of the abductor muscle is a beloved seafood around the globe. Scallops can be dressed up with lots of flavor, or sprinkled with a little salt and seared in butter. It is one of the fastest seafoods to cook.
Our fishmonger Michellene has this to say about cooking scallops: “get your butter or oil really, really hot in a cast iron or steel pan. Place the scallop in the pan and let it sit – don’t move it around or flip it. Wait until that scallop isn’t sticking to the pan and a spatula can easily slide underneath it, about 2-3 minutes. Then flip it and don’t move it around. And about 2-3 minutes later that scallop is ready.”
Our scallops are dry packed, which means they are free from preservatives or chemicals.
COOKING METHODS
Grill, Deep-fry, Bake, Sautée
Freezes well
Pan-seared Scallops
by Locals Seafood
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