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Sea Scallops (Placopecten magellanicus).
Keep Frozen. Cook immediately after thawing or refrigerate and use within 24 hours. Do not cook from frozen. 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 8-10 hours or until completely thawed. 3. Rinse; drain and pat dry. TO QUICK THAW: 1. Place desired amount of scallops in sealed bag. Place bag into a large bowl of cold water. Move bowl into sink; run a small stream of cold water 60-75 min or until thawed. 2. Rinse; drain and pat dry. Do not refreeze. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Do not refreeze. PAN SEARING: 1. Dust scallops with flour; pat off excess. 2. Heat 1½ tsp oil in skillet on MED-HIGH, until oil faintly smokes; add scallops. Turn over when they change color one-quarter way up from bottom, about 2 min, and seared side has turned light golden brown. 3. Continue to cook until internal temperature reaches 145degrees F; check by inserting thermometer halfway into scallop. 4. Optional: Finish by adding 1 tsp butter to pan and swirl. Baste with spoon; season.
CAUTION: May contain shells. Please inspect and remove before cooking. Consumer Advisory: Consuming raw or undercooked seafood (internal temp less than 145 degrees F) may increase your risk of foodborne illness.
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