Key Information
- • Raw ingredients from Canada
- • Packed in China
Country/place of Origin
Canada
Preparation
- • Directions:
- Quick thaw for 10 minutes in a sealed bag in cold water
- • Serving Suggestion:
- 1. Salute in oil, garlic and lime juice for 3 minutes - 5 minutes or until scallops are firm and opaque
- 2. Add seasoned julienne vegetables
- 3. Flavour with cream sauce or other toppings
- 4. Cover and bake at 232°C until scallops are firm and opaque
- 3. Use scallops in fresh tomato-garlic or white wine basil sauce as pasta topping
Storage
Keep frozen (below -18°C)
Ingredients
Scallop, Water and Phophates [E451(i), E452(i), E450(iii)]
