Wild caught deep Jumbo Sea Scallops are harvested from the cold waters of George's Bank in New England. The management of this fisheries is sustainable and has rebounded so well, that quotas and areas to harvest are increasing every year. PatriotLobster.Com selects only the scallops from the top of trip or from day boat fishing vessels. You can be assured that you and your family will dine on the same sea scallops that the professional executive chefs around the world demand and use on their menus. Jumbo deep sea scallops are great for the "Wow" factor. They are so big you only need 3 for a meal. Jumbo Scallops are great pan seared or right on the grill. The Sea Scallop meats are the muscle inside that opens and closes the shell. This muscle is constantly working hard to move to find food and move in the cold water at the bottom of the deep. This makes the scallop meat very lean and nutritious and are a 100% all natural. No water or preservatives are added to PatriotLobster.Com's Scallops.
Features:
- Fresh
- All Natural
- Wild Caught USA or Canada
- Average 10-20 per pound
- Sold By The Pound
- Ship Within Continental U.S.A. Only
Recipe:
Italian Seafood Salad (Insalata di Mare)
4 cups (1 L) water
1 Tbs (15 ml) salt
3 Tbs (45 ml) red wine vinegar
1/2 lb (225 g) shrimp, peeled, deveined, and halved lengthwise
1/2 lb (225 g) squid, cleaned and cut into 1/2-inch (2 cm) pieces
1/2 lb (225 g) sea scallops, halved horizontally
1 tomato, cut into thin wedges
1 15-oz (425 g) can cannellini beans, drained
1 Tbs (15 ml) chopped fresh herb such as parsley, marjoram, or basil
3 Tbs (45 ml) extra-virgin olive oil
Place the water, salt, and 1 tablespoon (15 ml) of the vinegar in a medium saucepan and bring to a boil over high heat. Add the shrimp and remove 1 minute after the water has returned to a boil. Remove the shrimp with a slotted spoon and rinse under cold water to stop the cooking. Repeat this process using the same water with the squid and scallops. Combine the cooked seafood with the remaining vinegar, tomato, cannellini, fresh herbs, olive oil, and salt to taste in a mixing bowl and toss gently to combine. Serve at room temperature. Serves 4 to 6. sea scallops
