May 9th, 2014
These Jumbo Dry Sea Scallops are Wild Caught in the US and are flown in to stores fresh for you. They are sweet and rich in taste with a firm lean texture. They maintain their full size after cooking due to the fact that they do not have a lot of water weight. They have a “vanilla” color but when cooked turn pure white. The are best when bakes, broiled, fried, grilled or sauteed and pan seared. Sears better; with more flavor than wet scallops. They will caramelize to a golden brown and are comparable to Bay Scallops. Below you will find “Scallops Au Vin” a recipe that means ‘with wine’.
Scallops Au Vin
1 1/2 lb sea scallops
1/4 cup white wine
1/4 cup butter, melted
1/2 tsp McCormick® Gourmet Collection Garlic Powder
1/2 tsp McCormick® Gourmet Collection Onion Powder
1/2 tsp McCormick® Gourmet Collection Tarragon Leaves
1/4 tsp salt
Thread scallops onto skewers. Mix remaining ingredients in small bowl. Brush over both sides of scallops.
Broil or grill over medium heat 10 to 15 minutes or until scallops are opaque, brushing occasionally with remaining wine mixture