SEA SCALLOPS (HUDSON BAY U-10, WILD CAUGHT)
Delicious seared in a pan! Be sure to remove the “tendon” that holds the scallop to its shell.
Searing in a hot pan with a small bit of Canola or Grapeseed oil (ideal because it has a high smoking point) or directly over an oiled grill grate. Scallops should be brown and caramel-colored before flipping so don’t mess with them! They should look opaque and be firm when done ...about four minutes on each side.
All prices listed are subject to Market Price Change.
Please call the store at 219.299.2336 for the most up-to-date pricing.
Common Questions & Information
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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