Pack Weight: 180g
Once Defrosted. Heat the butter or olive oil in the pan over medium-high heat. When a few flecks of water evaporate on contact, the pan is ready. Place the scallops in the pan in a single layer, spaced about an inch apart. The first scallop should sizzle on contact. If it doesn't, wait a few seconds to let the pan heat before adding the rest. Do not crowd the pan; work in batches if necessary.
Cook the scallops without moving them for 2 minutes, then flip them over. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does. Cook the scallops on the second side for another 2 to 3 minutes without moving. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through.
Serve the scallops immediately while they are still warm.
Scallops (Mollusc), Citric Acid (E330), Sodium triphosphate (E451.)
|per 100g (as sold)|
|of which Saturates||0.2g|
|of which sugars||< 0.1g|
Store in a freezer at -18°C for 3 months. Defrost thoroughly and use within 24 hours. Do not re-freeze after thawing.
For allergens, including cereals containing gluten, see ingredients in bold.
May occasionally contain small fragments of shell.
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