These are "dry pack" scallops from New Bedford, Massachusetts.  "Dry Pack" refers to the LACK of any chemical additive (ask your local fish monger) and are literally shucked after harvesting and put into containers.

These scallops will brown up when sauteed, have amazing sweet flavor, cook to medium and serve immediately.

Enjoy pan sauteed, baked or broiled.  Wonderful with chardonnay or a heartier pinot grigio.

U 10 Scallops, "Dry Pack", Massachusetts: 1 lb

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