These wild caught High Liner Foodservice Bay Scallops fit a wide range of menu applications. They're smaller and tenderer than Sea Scallops with a sweeter flavour. This makes them ideal for stews, chowders, pasta dishes, and stir-fries, with added versatility to enhance any number of other dishes you have in mind. In addition to stir-frying, these tender Scallops can be baked, broiled, sautéed, deep-fried, pan-fried, grilled or poached, consistently delivering the appetizing appeal you expect from this species, and much more...
SERVING SUGGESTIONS On pasta, Scallops and bacon belong together! Toss linguine pasta with Scallops, bacon, tomatoes and spinach. PREPARATION & COOKING Keep Frozen. Do not refreeze once thawed. Scallops will be cooked when a minimum internal temperature of 74°C/165°F is reached.