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Seafood
Shellfish
Scallops
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Sail Bay Scallops
Sail Bay Scallops
Sail Bay Scallops
Sail Bay Scallops
Sail Bay Scallops
Sail Bay Scallops

Sail Bay Scallops

16 oz
Sail Bay Scallops

Sail Bay Scallops

16 oz

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About

Ingredients

Scallops, Sodium Tripolyphosphate.

Directions

Thawing Instructions: For best results, defrost scallops overnight in refrigerator. Drain and gently pat dry. For quicker thawing, place desired quantity in colander and rinse under cold water for 5 to 7 minutes. To Saute: Rinse Scallops in cold water and pat dry. Mix together 1/2 tablespoon salt, 1/2 tablespoon pepper, 1/2 tablespoon paprika, and 1 cup flour. Mix scallops with seasoned flour. Heat 2 cups oil to 375 degrees F on medium to high heat. Fry in oil until golden brown. Drizzle with lemon juice and serve. To Bake: Preheat oven to 375 degrees F. Rinse scallops in cold water and pat dry. Mix scallops with 1/2 cup heavy cream. Add salt pepper, 3/4 cup of cracker crumbs, and a dash of nutmeg. Place in pan and cover with 1/4 cup season cracker crumbs. Sprinkle with melted butter and bake for approximately 15 to 20 minutes. To Broil: Rinse scallops in cold water and pat dry. Brush scallops with melted butter or margarine and roll in cracker crumbs. Broil 4 to 6 inches from source of heat. Cook approximately 3 to 5 minutes. Cooking times may vary due to variations in ovens. Scallops are fully cooked when the center is opaque in appearance.

Keep frozen.

Nutrition

Nutrition Facts

Serving Size 4.0 Ounce
Servings Per Container About 4
  • Amount Per Serving
  • Calories 100
    • Total Fat 0.5g1%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Cholesterol 30mg10%daily value
    • Sodium 150mg6%daily value
    • Total Carbohydrate 3g1%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 2g
    • Protein 14g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Scallops, Sodium Tripolyphosphate.

Directions

Thawing Instructions: For best results, defrost scallops overnight in refrigerator. Drain and gently pat dry. For quicker thawing, place desired quantity in colander and rinse under cold water for 5 to 7 minutes. To Saute: Rinse Scallops in cold water and pat dry. Mix together 1/2 tablespoon salt, 1/2 tablespoon pepper, 1/2 tablespoon paprika, and 1 cup flour. Mix scallops with seasoned flour. Heat 2 cups oil to 375 degrees F on medium to high heat. Fry in oil until golden brown. Drizzle with lemon juice and serve. To Bake: Preheat oven to 375 degrees F. Rinse scallops in cold water and pat dry. Mix scallops with 1/2 cup heavy cream. Add salt pepper, 3/4 cup of cracker crumbs, and a dash of nutmeg. Place in pan and cover with 1/4 cup season cracker crumbs. Sprinkle with melted butter and bake for approximately 15 to 20 minutes. To Broil: Rinse scallops in cold water and pat dry. Brush scallops with melted butter or margarine and roll in cracker crumbs. Broil 4 to 6 inches from source of heat. Cook approximately 3 to 5 minutes. Cooking times may vary due to variations in ovens. Scallops are fully cooked when the center is opaque in appearance.

Keep frozen.

Common questions

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No, Sail Bay Scallops is not gluten-free.

Sail Bay Scallops has 100.0 calories.

Sail Bay Scallops has 3.0 carbs.

Sail Bay Scallops has 2.0 grams of sugar.

Sail Bay Scallops has 0.5 grams of fat.

Sail Bay Scallops has 150.0 grams of sodium.