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Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.
Sea Scallops
$285.00
(Placopecten magellanicus)
20/30 count (Large)
Muscle-only
- 36 servings (4 oz / 113 g each)
- Total weight: 9 lb (18 × 0.5 lb packs)
- $7.92 per serving
100 in stock
Perfect for
Hard Pan-Searing
Grilling
Butter-Poaching
Description
A properly seared scallop is one of the simplest impressive things you can cook. Golden crust, soft centre, natural sweetness that doesn’t need much help. These are large scallops, 20/30 count, which means enough surface area to get a real sear without overcooking the inside. They work just as well poached gently in a broth or folded into a pasta. Simple preparations, serious results.
Features
Ocean Wise Recommended
🎣 Wild caught
❄️ Individually Quick Frozen pieces (IQF)
Cooking Instructions
Pan-Seared
- Thaw scallops using your preferred method
- Pat scallops dry and season lightly with salt and pepper
- Heat a skillet over medium-high heat with a small amount of oil or butter
- Add scallops in a single layer, leaving space between each one
- Sear for 2–3 minutes per side until golden and just cooked through
- Remove from heat and serve immediately
Oven Baked
- Thaw scallops using your preferred method
- Preheat oven to 425°F (220°C)
- Place scallops on a baking sheet or shallow baking dish
- Drizzle lightly with oil or butter and season as desired
- Bake for 10–12 minutes, until scallops are opaque and tender
- Finish with lemon or herbs if desired
Ingredients
Ingredients: Atlantic Sea Scallops
Reviews
Store seafood in your freezer at -18 °C (0 °F) or colder.
For best quality, do not refreeze once thawed.
Why Sea Scallops?
These scallops are sourced from Nova Scotia and Newfoundland, Ocean Wise recommended, and harvested from some of the most productive cold-water fishing grounds on the Atlantic coast. Cold water produces scallops with a cleaner, sweeter flavour and firmer texture than warmer-water equivalents. The kind that holds up to high heat instead of weeping liquid into the pan. Large count matters too: 20/30 means you’re cooking a real scallop, not a coin. If you’ve had scallops that disappointed you, size and sourcing are usually the reason. These solve both problems.
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