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It's hard to believe these sweet and moist morsels are so easy-to-prepare. Simply fry Breaded Scallops or sauté Unbreaded Scallops in just minutes. We suggest 6-8 ounce servings.Shipped frozen in a reusable insulated cooler containing dry ice.Click here for cooking instructions
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Breaded Jumbo ScallopsThawing: DO NOT THAW—KEEP FROZEN.Deep-Frying: Do not thaw. Fry in deep fryer at 350° F 3-6 minutes or until golden brown. Drain and serve.Unbreaded Jumbo ScallopsThawing: Thaw overnight in refrigerator or by placing the scallops in a tightly sealed bag and immersing in cold water for 1-2 hours. Rinse Well.Pan-Fried: Dredge in flour and sprinkle with your favorite seasonings. Pan-fry in a small amount of cooking oil or butter for 5-6 minutes, turning once.Poached: Mix equal parts of water and white wine (or a light fish stock) to cover 4 cups of scallops. Add a bay leaf and 3 sprigs of parsley and poach 3-5 minutes. Remove herbs and scallops and continue to cook liquid until it's reduced down enough to serve as a sauce. Season to taste.
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