COUNTRY/PLACE OF ORIGIN

PREPARATION

• Scallops must be thawed and fully cooked before consumption.
• Cooking instructions:
• Pan Frying
• 1. Pat dry thawed scallops with paper towels and season as desired, set them aside.
• 2. Heat oil in a non stick pan over medium-high heat.
• 3. Cook scallops for 6 minutes turning halfway or until golden brown.
• Soup
• Place the scallops in boiling soup and simmer for 5 minutes.

STORAGE INFORMATION

• Keep frozen (-18⁰C & below).
• Once thawed, do not refreeze.

INGREDIENTS