Canadian Scallop 加拿大带子

Chinese Name(s): 加拿大带子

Origin: China
产地：中国

Type: Wild Caught
种类：野生

Flavour: Mild
口味：清淡

Texture: Firm
肉质：结实

Cooking Method: Stir Fry / Pan Fry
烹煮方式：翻炒 / 油炸

Weight Loss after cleaning (whole fish): 0%
清理后重量减少（全鱼）：0%

Ice Glazing: 35% of stated weight
冰衣含量：35%（包括在标明的重量内）

Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割

Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。

✅ 100% Preservative Free 绝无防腐

✅ Cleaned & Gutted 去鳞清内脏

✅ Vacuum Packed 真空包装

✅ Flash Frozen 急速冷冻

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How To Make: Creamy Garlic Scallops

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth (optional)
1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
1 tablespoon lemon juice
1/4 cup chopped parsley

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Sources:

Creamy Garlic Scallops