Sail Bay Scallops
16 oz (1 lb) 454 g
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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 Facts
Serving Size: 4 Ounce
Servings per Container: About 4
| Calories | 100.00 kcal |
| Total Fat | 0.50 grm (2.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 30.00 mg (12.00% RDA) |
| Sodium | 150.00 mg (10.00% RDA) |
| Total Carbohydrate | 3.00 grm (1.00% RDA) |
| Dietary Fiber | 0.00 grm (0.00% RDA) |
| Protein | 14.00 grm |
| Vitamin A | |
| Vitamin C | |
| Calcium | (2.00% RDA) |
| Iron | |
| Low Fat | |
| Trans Fat | 0.00 grm |
| MetricServingSize | 112.00 grm |
| Total Sugars | 2.00 grm |
| Calories From Fat | 10.00 kcal |
Ingredients
Scallops, Sodium Tripolyphosphate.Warnings
Do not refreeze once thawed.Manufacturer
Eastern Fish Company
Teaneck, NJ 07666
UPC
00082318060075