$78.00

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Scallops
Scallops

Sea Scallops Dry (2 Lb. Avg)

SKU:
seascallops
nutri_serving g:
85
nutri_calories:
150
nutri_calories per serving:
127.5
nutri_protein:
18
nutri_protein per serving:
15.3
nutri_fat:
7
nutri_fat per serving:
5.95
nutri_cholestrol:
55
nutri_cholestrol per serving:
46.75
nutri_sodium:
200
nutri_sodium per serving:
170
nutri_confidence:
Medium
nutrients:
yes
$78.00

KEY NUTRIENTS

Per 85 g Serving — One Of Nature's Highest Sources!
150 Calories
18g Protein
See Complete Nutrition Info
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Description

Bring a taste of the ocean to your table with our selection of dry fresh sea scallops. Wild-caught in the Atlantic, each one of these dry sea scallops is unbelievably tender and moist. Scallops are one of those seafood dishes that have a distinct taste the whole family will love. You can prepare them in a variety of ways, ensuring that even the pickiest eaters will approve. When you order these dry fresh sea scallops, you'll receive a package of them weighing approximately 2 pounds. That's the perfect amount for a meal when you want to serve these at the house. Everything is caught fresh to provide you with the best taste and flavor.

Lemon Butter Sea Scallops Recipe

Ingredients:
  • 3 tablespoons butter
  • 1 pound of Wholey scallops
  • Salt and pepper to taste
  • 1 lemon, juiced
  • 2 cloves of garlic, minced
  • 2 tablespoons freshly chopped parsley
Directions:
  1. Melt 1 tablespoon of butter in a large skillet on the stove over medium-high heat.
    Season scallops with salt and pepper to taste, and add them to the skillet in a single layer.
  2. Cook, flipping once, until golden brown, or about 1-2 minutes per side.
  3. Once scallops are cooked, set aside and keep warm.
  4. Melt the rest of the butter in the skillet.
  5. Add garlic and cook for one minute.
  6. Add lemon juice, and more salt and pepper to taste.
  7. Enjoy with a fresh salad or a side of linguine
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Nutrition Info
nutri_serving g 85
nutri_calories 150
nutri_calories per serving 127.5
nutri_protein 18
nutri_protein per serving 15.3
nutri_fat 7
nutri_fat per serving 5.95
nutri_cholestrol 55
nutri_cholestrol per serving 46.75
nutri_sodium 200
nutri_sodium per serving 170
nutri_confidence Medium
Recipe

Recipe for Shaved Brussels Sprouts, Seared Scallops, and Crispy Pancetta

Toss aside the usual starter salad for a head-turning seafood dish that’s equal parts fresh, savory, and sophisticated. This warm salad-style plate brings together the best of land and sea—deep golden-brown Wholey scallops nestled atop shaved Brussels sprouts, all kissed with a buttery white wine pan sauce and topped with irresistible crispy pancetta. Whether served as a show-stopping starter or a light main course, this brussels sprouts, scallops, and pancetta recipe is an elegant way to bring restaurant-quality flavor to your home kitchen.

Serving Size: 2-3 people
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients You’ll Need

  • 1 lb Wholey Sea Scallops, thawed and patted dry
  • 4 oz pancetta, diced
  • 3 cups shaved Brussels sprouts (or thinly sliced by hand)
  • 1 small shallot, finely sliced
  • 3 tbsp unsalted butter, divided
  • 1/3 cup dry white wine
  • 1 tsp fresh thyme leaves
  • Salt and freshly cracked black pepper, to taste
  • Olive oil, for searing

Directions:

  1. Crisp the Pancetta:
    In a large skillet over medium heat, cook diced pancetta until browned and crispy. Remove with a slotted spoon and set aside on a paper towel–lined plate. Leave a bit of rendered fat in the pan for added flavor.

  2. Sauté the Brussels Sprouts and Shallots:
    Add 1 tablespoon of butter to the same pan. Toss in shaved Brussels sprouts and shallots, stirring occasionally until lightly browned and tender—about 5 minutes. Transfer to a serving platter and keep warm.

  3. Sear the Scallops:
    Wipe out the pan lightly, then heat a drizzle of olive oil over medium-high heat. Season scallops with salt and pepper, then sear for about 2 minutes per side until golden brown and just opaque in the center. Remove and set aside.

  4. Make the Pan Sauce:
    Lower the heat to medium. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add the remaining 2 tablespoons of butter and fresh thyme, whisking until smooth and slightly thickened.

  5. Assemble and Serve:
    Spoon the sautéed Brussels sprouts and shallots onto plates. Top with scallops and pancetta, then drizzle the buttery white wine sauce over everything. Finish with a sprinkle of thyme or a squeeze of lemon for brightness.

Tip from the Wholey Kitchen

For the best sear, make sure your scallops are completely dry before they hit the pan. That’s how you’ll get that perfect golden crust while keeping the centers tender and sweet. This brussels sprouts, scallops, and pancetta recipe brings flavor, texture, and warmth to your table—proving that simple ingredients, when handled with care, can deliver a meal worth savoring.