Wild Sea Scallops
Wild Sea Scallops
- 4 Scallops Per Pack
- 10/20 Scallops (10 to 20 Per Lb)
- Free Nationwide shipping On Orders $100+
Wild, Naturally Sweet Atlantic Sea Scallops
Our scallops are harvested in the Mid-Atlantic harvest area off the coast of New England.
Dry Pack Scallops Have No Water or Chemicals Added
Our sea scallops are dry pack scallops, meaning they are shucked and then frozen "unprocessed" (not soaked in a water and preservative solution before freezing). This ensures you get only pure, natural, wild scallops. These are large (less than 10-20 per lb), packed 4 scallops per package.
Preparing Sea Scallops is Easy
Enjoy the rich flavor of wild sea scallops by searing them or simply preparing them so that their natural juices caramelize on the surface. Be sure to check out one of our scallop recipes below.
Sea Scallops are Healthy
Wild sea scallops are a low-calorie source of protein. Sea scallops provide a surprisingly high amount of omega-3s, as well as important vitamins & minerals like vitamin B12 (which can help prevent anemia, depression, fatigue, and memory problems, selenium (which acts as an antioxidant), and zinc(which helps to maintain a healthy immune system and heal wounds). Think of these scallops as a healthy indulgence.
- Orders placed on Monday will ship same day if placed before 8:00 AM ET.
- Orders placed on Tuesday thru Wednesday will ship same day if placed before 12pm ET.
- Orders placed after 12pm ET Tuesday will be shipped the following day.
- Orders placed on Wednesday after 12pm thru Sunday will ship Monday, with the following exception:
- Orders placed on Wednesday thru Thursday before 12pm within (NC, SC & VA only) will ship same day, since delivery takes one day.
Wild Sea Scallops Nutrition Information
Seafood ordered from Sizzlefish should be kept frozen until ready for preparation. Items can be stored frozen for up to 12 months, but are best if consumed within 6 months of purchase.
The best way to thaw our seafood is to remove the product from the original packaging, place it in a plastic bag, and allow it to thaw in the refrigerator for about 6 hours. If you require faster thawing, we recommend placing the product into a non-vacuum sealed bag and placing it in cool water for around thirty minutes to an hour.
Pan Seared Scallops
Pat dry sea scallops. We cannot emphasize enough how important this step is in achieving the beautiful caramelization we all strive for. Using a nonstick pan, turn the heat to medium high. Once hot, add avocado oil(higher smoke point than olive oil) and wait until it begins to glisten. Lightly sea salt and pepper your scallops and add into hot pan. Sear for 3-4 minutes and do not move the scallop while cooking(this will interfere with the caramelization process). Flip the scallops and add 1 tbsp of butter while they cook an additional 2-3 minutes.
