Diver Scallops
Cold water Canadian sea scallops as sweet as succulent as any you’ve every tasted. Individually flash-frozen. Defrost then broil, bake or saute until while in color and slightly
These beauties are “dry packed”, meaning that once hand harvested, these scallops are packed into a dry container with no water or preservatives. Their flavor is more pure and flavorful. The sweet, nutty flavor and refreshing ocean scent make dry divers scallops a delicious treat.
16 Servings Per Box
| Preparation | Thaw in a bowl of cold water 10-15 min in plastic. |
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| Servings | 15 Servings Per Box |
| Cooking Tips | Before cooking either thaw scallops overnight in the refrigerator, or place scallops in a bowl of cold water an hour before using. Make sure to dry excess moisture. Bake: Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the preheated pan. Place the pan in the oven. Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter or margarine. Cook until white in color. |
