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|About 3 servings per container|
|Serving Size: 4-5 Scallops (113 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||25 mg (8%)|
|Sodium||440 mg (19%)|
|Total Carbohydrate||4 g (1%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Protein||14 g (28%)|
|Calcium||0 mg (0%)|
|Iron||0 mg (0%)|
|Potassium||232 mg (4%)|
|Vitamin D||0 mcg (0%)|
Delicate Texture, Moderate Flavor. No Chemicals or Water Added. Sustainably Sourced from our Partner Fisheries: Our suppliers must meet our standards for responsible sourcing. We require them to adhere to best practices that reduce the negative impact on local wildlife and help prevent depletion of natural resources. Product of USA. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives.
Sea Scallops (placopecten magellanicus).
CAUTION: May contain shells. Please inspect and remove before cooking.
Keep frozen. Keep frozen until ready to use. Do not refreeze. How to Thaw: 1. Remove desired amount of scallops from bag; place in colander and set into large bowl. Cover. 2. Refrigerate 8-12 hours or until completely thawed. 3. Remove tendon; rinse and drain scallops thoroughly. To Quick Thaw: 1. Place desired amount of scallops in a sealed bag. Place bag into a large bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw scallops for about 60-75 minutes or until completely thawed. 2. Remove tendons, if necessary. Rinse and drain scallops thoroughly. Do Not Refreeze. Cook immediately after thawing or refrigerate and use within 24 hours. How to Cook: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: 1. Pat thawed scallops dry. Dust scallops with flour; pat off excess. 2. Heat 1 1/2 teaspoons oil in skillet on medium-high, until oil faintly smokes; add scallops. Turn over when they change color one-quarter way up from bottom, about 2 minutes and seared side has turned paper-bag brown. 3. Reduce heat to medium. Continue to cook until internal temperature reaches 145 degrees, check by inserting thermometer halfway into scallop. 4. Optional to finish by adding 1 teaspoon butter to pan and swirl. Bate with spoon; season to taste. Chef Tip: Top scallops with Finishing Butter or warmed Simmer Sauce.
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