Our sustainably-caught frozen scallops are delicious raw with a bit of lemon juice, served as sashimi, or even as part of a ceviche. Cooking them is equally versatile: prepare them steamed, grilled, sautéed, au gratin, poached, breaded, fried—however you wish!
Scallops also pair with many sauces—present them on pizza, in a chowder, in a vol-au-vent, in a salad, or even a pasta dish.
How to cook sea giant sea scallops?
Like all scallops, our jumbo sea scallops require very little cooking. With too much cooking, they harden, dry out, and quickly lose flavour.
You'll know that the scallops are ready when the outer flesh is opaque and the centre remains slightly transparent. Generally, one to two minutes on each side is sufficient (depending on the size of the sea scallops, of course).
Product is frozen raw. Keep frozen until used. Place frozen scallops in a refrigerator for 24 hours to thaw. Keep scallops refrigerated until ready to cook.
Do not refreeze thawed scallops.
Cook until a minimum internal temperature of 165°F (74°C).