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

3 servings per container
Serving Size: 4 oz (113 g)

 
Calories100
     Calories from Fat10

Amount Per Serving and/or % Daily Value*

Total Fat1 g (2%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol35 mg (12%)
Sodium180 mg (8%)
Total Carbohydrate3 g (1%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein19 g

Vitamin A2%
Vitamin C6%
Calcium2%
Iron2%
Potassium370 mg (11%)

* 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.

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Product Details

Low fat. No chemicals or water added. Visit us at wegmans.com. Our Promise: Our Food You Feel Good About yellow banner is your shortcut to great-tasting, natural foods with no artificial colors, flavors or preservatives. We're proud of our sea scallops and we hope you'll agree. Remember, your satisfaction is always guaranteed with Wegmans brand products - The Wegmans Family. Product of USA.

Ingredients

Sea Scallops.

Warnings

Although extra care has been taken to remove all shells, some pieces may remain. Please inspect and remove any shell fragments before cooking.

Directions

Raw. Ready to cook. Keep frozen. Keep frozen until ready to use. Do not refreeze. How to Thaw: 1. Remove 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 unopened bag into a bowl of cold water. Place bowl into sink and allow a small stream of cold running water to thaw scallops for about 60 minutes or until completely thawed. 2. Remove tendon; rinse and drain scallops thoroughly. Keep thawed scallops refrigerated and use within 24 hours. How to Cook: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: 1. Dry thawed and rinsed scallops with paper towel. Dust scallops with flour; pat off excess. 2. Heat 1 tablespoon 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 130 degrees, about 4 minutes; check by inserting thermometer halfway into scallop. Remove from heat and let rest at least 2 minutes. Season to taste. Option: Cook to 120 degrees; add 1 teaspoon butter to pan and swirl. Baste with spoon 2 minutes, until internal temperature reaches 10 degrees. Let rest at least 2 minutes.

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