Brought to you by Steelhead Food Co.By The Case = 1 Gallon Bucket (8 LB)(1lb of sea scallops can be on average between 14-16 scallops) Scallops are&nbsp;briny, slightly sweet and buttery&nbsp;with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious! Check out this easy scallops recipe from: <a href="http://tastesbetterfromscratch.com/" rel="noopener noreferrer" target="_blank" style="color: rgb(220, 161, 13);">tastesbetterfromscratch.com</a> SEARED SCALLOPS You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe! <ul><li>1 ½ lbs Sea Scallops</li><li>Salt and pepper</li><li>1 Tablespoon butter</li><li>1/2 Tablespoon Olive oil</li><li>Garlic butter for serving (optional—recipe in notes)</li></ul> INSTRUCTIONS:<ul><li>Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.</li><li>Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.</li><li>Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.</li><li>Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.</li><li>Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.&nbsp;Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.</li></ul> <ul><li>Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.</li><li>Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.</li><li>Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.</li></ul> NotesStore leftover scallops in the fridge for up to 2 days. Pro Tips:<ul><li>Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.</li><li>Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.</li></ul> Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using. Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

Brought to you by Steelhead Food Co.By The Case = 1 Gallon Bucket (8 LB)(1lb of sea scallops can be on average between 14-16 scallops)Scallops are briny, slightly sweet and buttery with a tender texture. They taste like they come from the sea without being fishy. This shell fish takes on the seasoning that you cook them with so be prepared for a tasty dinner. In other words, scallops are succulent and delicious!Check out this easy scallops recipe from: tastesbetterfromscratch.comSEARED SCALLOPSYou can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe!1 ½ lbs Sea ScallopsSalt and pepper1 Tablespoon butter1/2 Tablespoon Olive oilGarlic butter for serving (optional—recipe in notes)INSTRUCTIONS:Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.NotesStore leftover scallops in the fridge for up to 2 days.Pro Tips:Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.Frozen Scallops: thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.Scallops: buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odour, if they’re fresh.

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