Scallops - Sea, U/10, Wild, USA
Larger than their Bay cousins, Sea Scallops sport substantial white shells with radiating ribs. You’ll find that their meaty flesh is more full-bodied in flavor than Bays as well. Lovers of Soft Shell Clams also enjoy Sea Scallops for their deliciously delicate and sweet taste.
Region & Fishery
In early Christian times, the scallop shell was often incorporated into baptismal fonts as a symbol of rebirth.
Sea Scallops are perfect for pan searing. Simply cook them in a lightly buttered, hot pan and serve. Also try baking, broiling, frying, grilling or steaming them with mild spices and herbs.
Scallops are a delectable source of Vitamin B12, Magnesium and Potassium, as well as being rich in Omega-3 fatty acids.
FFM Seafood Cooking Methods - Bake/Broil
FFM Seafood Cooking Methods - Pan Searing
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||5||2%|
|Percent Daily Value|
Info Source U.S. Food and Drug Administration