Keep frozen at or below 0° F (-18° C). Held under these conditions the Alaskan Weathervane Scallops should retain their quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Rinse Scallops quickly in cold, clean water.
Sauté, Broil, or Grill: Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 6-8 minutes, until they've just turned white.
Bake: Preheat oven to 375 degrees. Place Scallops in the bottom of a shallow baking pan and bake for 12 to 15 minutes until they've just turned white.
Before cooking, season your Scallops with seasonings such as Vital Choice Organic Salmon Marinade Mix, our Lemon-Pepper Blend, or other seasonings.
Add the seasonings to olive oil and marinate the Scallops, refrigerated, for 30-60 minutes or overnight.
Or, simply mist scallops lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
Sashimi-Style Scallops: Serve thawed scallops raw on steamed rice.
Note: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.