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SEARED U10 DIVER SCALLOPS sweet local corn, grilled peach, heirloom tomatoes, homemade burrata, iberico ham, corn puree $ 42 $ 45 CHILEAN SEA BASS ACQUA PAZZA steamed chilean sea bass, mussels, clams, gulf shrimp, fregola Sara, fresh herbs, tomatoshellfish broth, crostiniScallop Size Scallop Size Reference Chart 1 in 2 in 3 in 4 in 5 in 6 in 7 in 8 in Scallops above are actual size U8 U10 U12 10/ /30 30/40 U8 U12 /30 U10 10/ 30/40 • Pacific Seafood has industry leading traceability systems to assure food safety and track harvest to market • Pacific Seafood is a founding member and supporter of the NFI Better Seafood Board for ethical A diver scallop is not another species of scallop, nor does it designate at size Rather it describes the manner in which the scallops were harvested Divers go down and choose mature scallops by hand, leaving behind immature scallops as well as leaving the ocean floor alone Since the ocean floor is not disturbed by the divers, diver scallops

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U10 diver scallops- These jumbo scallops are a dry scallop Like all cold water ocean scallops, these jumbo sea scallops have a succulent sweet texture and offer 100% white meat full of healthy minerals and protein Serving Jumbo Sea Scallops There are usually slightly less than 10 scallops in a pound Sea scallops this size are perfect for sauteing and broiling— u10 diver scallops — english pea Purée, branden's gourmet mushrooms, sauce noilly prat $42 — Etto creste di gallo Pasta — spring carrot and parmesan Purée, Braised fennel, bee pollen $26

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We have about 30lbs of our saltwater shrimp left in the 3rd tank weve harvested today Walk in hours are until 6PM today! How about we kick this recipe up a notch and do a surf and dive and compliment the Chilean sea bass with a pair of jumbo U10 diver sea scallops?Jumbo Sea Scallops U10 1 lb (Diver Scallops) Iconic, Live Maine Lobster Today's Fresh Price Guaranteed Alive Caught in Maine Waters Fresh every day Order by noon MF for nextday delivery Sea Scallops Dive In!

¼ cup ½inch cubes bone marrow;Linton's 5 lb Frozen 10/ Size Dry Sea Scallops # 872lscallop5 $ /Case Linton's 1 lb Fresh 10/ Size Dry Sea Scallops # 872lscallop1 $2999 /Case Les Chateaux de France 10 oz Cooked Bacon Wrapped Scallops on Skewer 100/Case # 878lc From $8174 /CaseJ Frank Send Message

 Add ½ the corn and diced white onion into remaining shellfish stock, bring to a boil In a blender, blend ingredients, strain and keep warm Season both sides of scallops and sear in a hot sauté pan until cooked through Last, sauté remaining corn kernels with salt and pepper into the risotto Add 2oz of corn shellfish broth to risotto • Diver scallops refer to the method of harvesting Instead of being dredged, these scallops are harvested by hand by actual divers This is incredibly labor intensive, but far less damaging to the environment than dredging the ocean floor with netsDiver Scallops with Bacon & Whole Grain Mustard Rub Preheat oven to 350 °F Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency Coat scallops with puree Using a frying pan, sear the scallops in a little oil Place scallops in the oven and bake for 8 to 10 minutes

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 Scallops Risotto Three panseared U10 diver scallops served with red pepper, asparagus, and saffron risotto Mmmmmm There are two basic kinds of scallops sea scallops, which are graded by the number of units (scallops) per pound (eg, U10, U/30), and bay scallops, which are much smaller (with usually 80 to 1 per pound) and caught in shallower waters (Nantucket Bay scallops are especially prized)Diver Scallops 15 to count (per pound ) diver scallops Shipment includes the name of the fisherman and the port harvest from These scallops are highly sought after and available only from December to April See a description of and recipes for Northeast Lobster, Shellfish, Finnan Haddie and Seaweed in our Recipes Blog

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U10 Diver Scallops atop White Wine Risotto with a Roasted Red Pepper Sauce and a Smoked Salmon Mousse !!Bringing you the best on all things "Health, Wellness and Nutrition!"Tune in foU10 Dry Pack Diver Scallops (5lb Bag) Quantity Add To Cart Wild New England Dry Natural Scallops, MSC Certified Available frozen in 5lb Bags These Dry Natural Scallops are great raw with a dash of soy sauce or seared on each side These scallops are rich in Magnesium, Potassium, Vitamin B12 and Omega 3

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Mushrooms 1 lb Wakarusa Valley Farm oyster mushrooms, stems removed;Sea salt and freshly ground black pepperDiver scallops are harvested by hand in about 50 to 100 foot of water and often times in very poor visibility Most of the diver scallops you will find will be the larger ones and will be less gritty than dredge harvested scallops Scallop Sizes Good retailers or fish markets should label scallops with the actual count of scallops per pound

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 Pat scallops dry with a paper towel and season with salt and pepper Place in pan clockwise starting at the top of the pan Sear until you get a rich golden color and then flip Add butter, rosemary and garlic and reduce heat to low Baste scallops for 30 seconds to 1 minutedepending on how think your scallops are#HealthyWithHeartland Cooking with Chef Arden Video!We also have some extra of the following normally requiring preorders snow crab legs $18/lb dry U10 diver scallops (2lb) $42/bag soft shell crab prime (14CT, 2lb) $43/box Zealand 1/2 mussels (2lb) $14/box free range duck eggs $5/DZ free range chicken

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Details Sea Best Bay Scallops, 16 Ounce $740 ( $046 / 1 Ounce) Ships from and sold by Amazoncom FREE Shipping on orders over $2500 Details Sea Best 16/ Count Peeled and Deveined Tail On Shrimp, 2 Pound (Pack of 1) $2306 ( $072 / 1 Ounce) Available to ship in 12 days Ships from and sold by AmazoncomEvery Friday at 2pm EST!There are two basic kinds of scallops sea scallops, which are graded by the number of units (scallops) per pound (eg, U10, U/30), and bay scallops, which are much smaller (with usually 80 to 1 per pound) and caught in shallower waters (Nantucket Bay scallops are

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Devour the sweet, succulent, and tender meat of our jumbo sea scallops Pair them with a butterpoached lobster tail, andGloucester, MA U10 Diver Scallops Approximately 80 Per Pack 8 lb Container Approximately 16 Portions Perfect for raw or cooked applications Title Default Title Default Title; 12 U10 diver scallops, adductor muscles removed;

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U10 Dry Pack Diver Scallops 3995 Quantity Add To Cart Wild New England Dry Natural Scallops, MSC Certified Available fresh by the lb These Dry Natural Scallops are great raw with a dash of soy sauce or seared on each side These scallops are rich in Magnesium, Potassium, Vitamin B12 and Omega 3 Recipe compliments of Chef Blaine Staniford Ingredients 12 ea dry packed u10, diver scallop ½ ea brunoise, minced carrot blanched and shocked ¼ ea brunoise, minced yellow onion blanched and shocked 1 ea brunoise, minced stalk celery blanched and shocked ¼ cup heavy cream ½ lb diced unsalted butter 1 ea sliced shallots ¼ cupMake those reservations while you can!!

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 Rinse 4 fresh U10* or U15 diver scallops Let them air dry in the refrigerator for about minutes, then wrap tightly and freeze for another minutes Meanwhile, small dice 1Sea Scallops can be called Diver, Dayboat, Georges Bank, and Maine Scallops No matter what you call them, they should be sweet and tender Kolikof New England Maine Georges Bank Sea Scallops are just that, as scallops from Georges Bank are coveted around the world for sushi, and for cooking Kolikof U10 sea scallops (meaning 10 or fewer per pound) are wildcaught, all1 lb baby spinach, washed;

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U/10 (under 10) scallops to the pound or 10/ count (10 to scallops to the pound) if you want U10 DIVER SCALLOPS Maine Scallops Confit Garlic Butter Corn Puree Wild Mushroom Salsa Eggplant Crispy Proscuitto $ 38 $ 36 LOBSTER ANGEL HAIR Butter Poached Lobster House Angel Hair Tomato Dandelion Saffron Buerre BlancScallops have a sweet, uniquely rich taste Before cooking, their meat is a shiny, translucent white or ivory and they should be firm to the touch After cooking their meat turns more opaque Scallops are sorted by number of pieces to the pound;

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 Diver scallops These can range in size but are more expensive Most scallops are picked but a boat that is dragging a net along the ocean floor but diver scallops are picked by hand Divers will usually handpick the biggest, fully grown scallops and that's reflected in the price Wet scallops12 fresh U10 or diver scallops Cooking oil, such as canola or avocado 1/2 bunch young, thin asparagus, ends removed and spears cut in half 1 cup redveined sorrel leaves (can substitute green sorrel) Instructions For pepper and walnut relish Combine onions, peppers and garlic in a medium to large sauté pan over medium heat Add 2 tbsp¼ lb shiitake mushrooms, stems removed, cut into quarters;

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 Scallops Guide Wondering about the difference between sea scallops and bay scallops?U10 Diver Scallops Pan seared U10 Diver Scallops, with lemon butter and white wine, served over parmesan risotto and grilled asparagus 39 Dentice alla Griglia Red Snapper filet marinated and grilled served with fresh diced tomato and arugula served with seasonal vegetables and rosemary roasted potatoes 34 Branzino MediterraneoFresh Organic Lemons, 3pc $299 USD Japanese Panko Breadcrumbs, 705 oz $559 USD Add to cart Adding product to your cart Every seafood lover needs to try our New Bedford Diver Scallops for their next family dinner or cocktail party Caught fresh, these are tender, moist, and retain their flavor, so no one will ever know you hadn't

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Maine Diver Scallops are Sushi Grade quality and are available as "Jumbos" (U10 count) or "Larges" ( U 1115 count) Catch Region Inshore, Gulf of Maine Seasonality Winter Catch December to April Catch Method Hand Harvested by local Scuba Divers Yield (Shucked) 100% Flavor Profile Sweet, should "taste like the sea"U10 Diver Scallops and Grilled Shrimp, topped with lump crab meat and Imperial sauce / 3295 Crab Cake Dinner Topped with homemade honey mustard sand served with shrimp / 2695For our very first Asian Fusion recipe, we combine two fruits of the sea into an amazing dish that is enhanced by two savory and contrasting sauces of Asian influence, taking the sensational

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Seared u10 scallops, sweet in a natural flavour paired with a simple rich, sour buttermilk lemon and roasted garlic sauce with roasted corn (literally fresh corn kernels roasted for 10 mins at 450f) Credit to @bryanondre Scallops seasoned with truffle rub

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