Faroe Island Sea Scallops
For those seeking a world class sea scallop in smaller sizes,
Faroe Islands scallops are a world leader in quality.
|Country of Origin||Scotland|
|Shelf Life from Prod||730 Days|
|Consumer Storage Instructions||Keep Frozen at 0°F or below|
|Servings Per Package||See Nutrition Information below|
For those seeking a world class sea scallop in smaller sizes, Faroe Islands scallops are a world leader in quality. Since 1894, O.C. Johnson has been harvesting quality seafood from this artisanal fishery in the pristine waters of the North Atlantic Ocean surrounding the Faroe Islands. These “Queen” scallops are naturally harvested by the fishing vessel Nordheim. Lund’s Fisheries has the exclusive rights to these delicious, tender, sweet jewels of the sea.
- Thaw product overnight under refrigeration in a pan that will allow product to drain. Keep covered with plastic wrap to prevent drying out. (Preferred Method)
- Place frozen product in a strainer. Run cold water over product until it becomes pliable (Fast Method).
- Be sure to gently pat dry scallops thoroughly, before cooking.
It is important that you don’t overcook scallops or else they will become tough or rubbery. Scallops cook quickly, which makes them perfect for an easy weeknight dinner.
Sautee: (Most popular)
- The best way to cook scallops, both sea and bay, is in a hot pan on the stovetop. First, if the side muscle is still intact, remove it from each scallop. Then pat them dry and season with salt and pepper. Heat a little bit of olive oil or butter in a skillet and then add the scallops. Cook 2 minutes per side and serve immediately with your favorite side dishes. Scallops should be cooked to and internal temperature of 130 degrees F.
- Preheat oven to 425 F. In a large bowl, toss scallops with melted butter, garlic, lemon zest, (optional) salt and pepper. Spread out in a 2-quart baking dish in an even layer. Take some Panko style breadcrumbs, toss with a small amount of olive oil. Sprinkle over scallops. Bake scallops 10 to 14 minutes until cooked through. Scallops should reach an internal temperature of 130 degrees F.
- After thoroughly patting dry the scallops, place scallops on skewer. Lightly brush with olive oil, season with salt and pepper. Place on preheated grill, medium-high heat. (Tip, quickly brush grill grates with oil just before placing scallops on the grill to prevent sticking). Cook for several minutes each side until scallops begin to brown. Remove and serve with your favorite side dishes. Scallops should be cooked to an internal temperature of 130 degrees F.
- Foil pack method: Using heavy duty aluminum foil, bring the sides and ends up creating an open pouch. Place scallops in the pouch with several pats of butter, sprinkle salt and pepper to taste add your favorite spices if you like, 1 oz of white wine (optional) seal pouch and place on a high heat grill. Allow scallops to cook for 5-7 minutes (depending on the size of the scallops). With grill tongs, carefully open pouch. Scallops should be bright white in color. To finish quickly brush grill grates with oil to prevent sticking and place scallops directly on the grill to sear about 30 seconds each side and serve immediately with your favorite side dishes. Scallops should reach an internal temperature of 130 degrees F.