Quick Facts: The scallop is extremely low in fat. Why? Because it is a muscle! One serving of 3.5 ounces has over 16 grams of protein and under 200 g of sodium. Scallops are harvested from the Atlantic ocean. The National Oceanic and Atmospheric Association (NOAA) states that almost all scallops come from Massachusetts and New Jersey.
How to Prepare: Scallops are best prepared simply, like pan searing. Season scallops with blackening seasoning or just some Old Bay and sear in a hot and lightly oiled pan for 1.5 minutes per side. Top on a salad or pasta dish with lemon butter sauce. You can also dress up scallops wrapped in bacon for a fun appetizer for your next party or make them a side dish like Ina Garten.
At Euclid Fish Company: We supply sea scallops and bay scallops from the Atlantic in a variety of sizes. Bay scallops are much smaller, about a half inch in diameter, while sea scallops can be large or jumbo. Euclid Fish Company only sells and distributes “dry” scallops opposed to “wet” scallops as their flavor is more in tact and they won’t shrink when cooking. “Dry” scallops are considered dry of any chemicals or additives. Day boat sea scallops are also available for purchase wholesale and special order for our store.
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