MENU LOG IN CART {{currentCart.getItemCount()}}
Ocean Choice Sea Scallop - Wild Clear Water from Canada (1Kg Pack with 45-50pcs) (Eat after cook)

Ocean Choice Sea Scallop - Wild Clear Water from Canada (1Kg Pack with 45-50pcs) (Eat after cook)

{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{}} {{'' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'' | translate}}
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


l   No additives or preservatives

l   Frozen-at-Sea

l   Retain size and flavour compared to other scallops after cooking

l   Fished with the Canadian Atlantic Destiny

l   Certified by Marine Stewardship Council (MSC)

Putting aside the obvious sizedifference—three times larger than bay scallops, to be exact—sea scallops havea chewier texture as well. These mollusks are caught in waters up to 200 metersdeep off the fall and winter.

Steak and Scallops with Champagne-ButterSauce



2 (4-ounce) beef tenderloin steaks

1/4 teaspoon salt

1/8 teaspoon cracked black pepper

6 large sea scallops

1/4 teaspoon crushed pink peppercorns

1 tablespoon olive oil, divided

1/3 cup Champagne or dry white wine

1 1/2 teaspoons fresh lemon juice

1 tablespoon minced shallots

3 tablespoons butter, cut into pieces


How to Make It

Step 1

Sprinkle steaks on both sides with 1/8teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8teaspoon each salt and pink peppercorns.


Step 2

Heat 1 1/2 teaspoons oil in a large castiron or heavy-bottom nonstick skillet over medium-high heat. Add steaks, andcook 3 minutes on each side (for medium-rare) or until desired degree ofdoneness. Transfer to a platter; cover and keep warm.


Step 3

Add remaining 1 1/2 teaspoons oil toskillet; add scallops, and cook 2 minutes on each side or until done. Transferto platter; cover and keep warm.


Step 4

Add Champagne, lemon juice, and shallots topan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Removefrom heat. Add butter, 1 piece at a time, whisking constantly until butter isthoroughly incorporated. Season sauce to taste with salt and black pepper. Topsteak and scallops with sauce.


Ocean Choice International’s Frozen-at-Sea(FAS) scallops are the world’s finest. Harvested from the icy waters of theNorth Atlantic, scallops are hand-shucked and frozen within 45 minutes of catchto ensure the highest quality and best taste possible. This scallops are 100%all natural with no preservatives and no additives.   As OCI FAS scallops lock in moisture andupon cooking retain their size and flavour compared to other scallops.  Perfect for appetizers, entrees or salads,this is one of the most versatile and popular seafood products available.

Related Products