SCALLOPS (Canadian)

Description

Wild-caught in the cold, clear waters of the Canadian North Atlantic, Clearwater Sea Scallops are harvested by state-of-the-art factory vessels. Clearwater is Canada’s largest sea scallop quota holder. Vessels harvest in all kinds of weather, ensuring consistent supply 12 months of the year.

Clearwater’s Sea Scallops are shucked and dry frozen on board our factory vessels within an hour of catch, without any additives or chemicals. Freezing-at-sea is the preferred scallop processing method, with independent research showing that frozen-at-sea scallops outperform land-frozen scallops on drip loss, cooked yield, flavor, texture, appearance and shelf life.

Once landed, scallops are graded and packed at Clearwater’s Pierce Fisheries processing facility in Lockeport, Nova Scotia.

STORING & SERVING: Store frozen at -18°C. For best results, thaw under refrigeration for 24-48 hours. Do not thaw at room temperature. Do not thaw in water. Do not allow the product to come in direct contact with water. Store in an air tight container one defrosted. Cook & consume within 24-48 hours of thawing. Do not refreeze

Once thawed, pat dry with a towel. Then, season with salt and pepper. Heat a flavourless, high smoke-point oil such as grapeseed oil in a pan over medium heat for 1 – 2 minutes. Place scallops counterclockwise individually in pan. Do not overcrowd. Carefully sear scallops on one side for approximately 2 minutes or until they begin to brown. Allow to sear thoroughly before turning. Flip them over in the same counterclockwise order. Sear for another minute. Remove pan from heat. Let scallops rest in hot pan for another minute to cook through.

INGREDIENTS: Scallop

ALLERGENS: Mollusc

NUTRITIONAL INFORMATION: 100g serving, calories 79, calories from fat 0g, total fat 0g, saturated fat 0g, trans fat 0g, cholesterol 30mg, sodium 220mg, total carbohydrate 1g, dietary fiber 0g, sugars 0g, protein 18g. calcium 7.9%, iron 5.6%.