Colossal Scallops

1.5 lb. pkgs.   #2961XE
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Colossal Scallops

Details

World Port Seafood

World Port Seafood®

Quality and freshness matter in seafood - whether you live by the coast or in Nebraska. With World Port Seafood by Omaha Steaks, you get an expertly curated selection of seafood favorites that are ready to ship directly to your door each harvested from top sources all over the world, quickly frozen for true freshness and flavor, and delivered flawlessly. Confidence, quality, and convenience come in every cooler. Shop All

Overview

Big" isn't big enough. "Huge" isn't huge enough. The only way to describe these scallops is "Colossal." These are the scallops served in big-ticket steakhouses as half of a surf and turf. They're clean, never treated, and presented dry (that means no preservatives), from a family-owned supplier that's MSC certified for sustainability. An elegant and impressive way to serve world-class seafood at home.
  • Clean, raw, never-treated diver scallops
  • No preservatives or flavorings of any kind
  • COLOSSAL size, bigger than any from the store
  • U8 size - that means just 8 scallops per pound

Description

The sweet, juicy meat of a premium scallop is a one-of-a-kind seafood experience. The unbelievable, colossal size of these chef-grade U8 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 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.

Preparation

Preparation

U8 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.
U8 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.
U8 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.
U8 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.

Nutrition & Info

Information

Menu Seafood
Protein Shellfish
Meal Course Appetizers, Entrees, Hors d'Oeuvres
Meal Time Dinner
Preparation Raw
Cooking Method Bake, Boil, Broil, Pan Fry
Shellfish Scallops
Count 1 pkg.
Weight 1.5 lb. pkgs.

Nutrition

For Nutrition Information Please Call 1-800-228-9872

Ingredients: scallops

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