High in protein and low in saturated fats and cholesterol, cultured Pacific Scallops are a healthy food choice.
Their firm texture and sweet, delicate flavor make them incredibly versatile, but they are also simply enjoyed by just searing in a hot pan.
Below are a few suggestions - click on the photo to link to the recipe. The possibilites are limited only by your imagination!
5552 West Island Hwy, Qualicum Beach, BC V9K 2C8 Canada
Phone: (250) 757-9811 Fax: (250) 757-8370 Email: email@example.com
Click on a photo to link to the recipe.
Ricardo Larrivée's Scallop Ceviche with Tomato and Avocado Salad, "Food Network Canada"
Spinach and Scallop Salad, George Spriggs,
Basil Scallops with Spinach Fettuccine, Oxmoor House (Photo: Oxmoor House)
Scallops with Mushrooms in White-Wine Sauce, "Epicurious" (photo: Miki Duisterhof)
Herby Baked Scallops from "Mitch and Matt's Big Fish", "Good Food Channel"
Scallop Chowder, "Epicurious", (photo: Romulo Yanes)
Seared Scallop Curry, "Open Source Food"
Scallop and Pancetta Pizza, "Stephen Cooks!"
Scallop, Chorizo, and Purple Sweet Potato Tacos, "The Whole Gang"
Roasted Corn Chowder with Scallops and Bacon, "Edible Aria"
Scallop Cakes with Cilantro-Lime Mayonnaise, "Bon Appétit"