Bay scallops are smaller and more delicate than their relatives from the sea. They cook very quickly over high heat, and benefit from preparations that take a longer time. After a quick sear, simmer tiny bay scallops in a creamy sauce of white wine, garlic and butter. Served them on their own, or on a nest of capellini.
Nutritional Facts
| Fact | Value |
| Calories (per #g serving) | 80 |
| Country of Origin | PE |
| Package Type | Individual Quick Frozen Bag |
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