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Open Nature Sea Scallops North Atlantic Wild Caught Colossal Under 15 Count - 16 Oz
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Sea Scallops, North Atlantic, Wild Caught, Colossal
Under 15 ct/lb. Per 4 oz: 100 calories; 0 g sat fat (0% DV); 230 mg sodium (10% DV); 0 g total sugars. No preservatives. Responsible choice. Our Commitment to Sustainability: We are committed to providing premium, restaurant-quality seafood that is sourced in accordance with our responsible seafood policy. Our carefully selected seafood is either certified or rated by leading third-party sources that share our standards for environmental and social responsibility, traceability, and food safety. Quality & satisfaction 100% guaranteed or money back. Scan for more information. Product of USA.
Ingredients
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Serving Size: 4oz Servings Per Container: 4 |
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| Calories | Amount Per Serving
100 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving (-) | |
| Total Fat | Amount Per serving 1g | 1% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 2mg | 7% |
| Sodium | Amount Per serving 230mg | 10% |
| Potassium | Amount Per serving 450mg | 10% |
| Total Carbohydrate | Amount Per serving 7g | 3% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 17g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 0% | |
| Iron | 6% | |
Scallops (Placopecten Magellanicus).
Product Attributes
Directions
Thawing Instructions: Thaw in refrigerator for approximately 8 hours or place in colander and rinse under water for 5 to 7 minutes. Cooking Instructions: Thaw prior to cooking for best results. Season as desired. Saute, broil or bake for 5 to 6 minutes or until an internal temperature of 145 degrees F is reached and scallops are opaque in center. Do not overcook. Cook thoroughly. Perishable. Keep frozen. Do not refreeze.
About the Producer
Lucerne
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