Wegmans Food You Feel Good About

Wild Caught Sea Scallops

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info

Nutrition Facts

About 3 servings per container
Serving Size: 45 Scallops (113 g)

 
Calories80

Amount Per Serving and/or % Daily Value*

Total Fat.5 g (1%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol25 mg (8%)
Sodium440 mg (19%)
Total Carbohydrate4 g (1%)
     Dietary Fiber0 g (0%)
     Sugars0 g
          Includes Added Sugars0 g (0%)
Protein14 g (28%)

Calcium0 mg (0%)
Iron0 mg (0%)
Potassium232 mg (4%)
Vitamin D0 mcg (0%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

12 oz.

for Personal Shopping

Wild Caught Sea Scallops
Product Details

Gluten Free. Lactose Free. Delicate Texture, Moderate Flavor. No Chemicals or Water Added. Per 5 Scallops: 80 Calories, 0g SAT FAT (0% DV), 440mg Sodium (19% DV), 0g Added Sugars 0% DV), 14g Protein (28% DV). Sustainably Sourced from our Partner Fisheries: Whether seafood at Wegmans is caught or farm raised, 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. We feel a deep responsibility to work only with partners who share our goals to protect the environment and the food supply for our grandchildren and beyond - The Wegmans Family. Visit us at wegmans.com. Product of USA.

Ingredients

Sea Scallops (placopecten magellanicus).

Warnings

CAUTION: May contain shells. Please inspect and remove before cooking.

Directions

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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