{"product_id":"deep-sea-scallops-1","title":"Deep Sea Scallops","description":"\u003cp\u003e\u003cem\u003e4(Approximately 36 scallops) Pounds\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGiant super-sweet scallops fresh from the cold Icelandic waters. Big enough to make kabobs or on top of any seafood dish!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eBroil or sautée\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003eSeafood Salad\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSeafood:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e20 Personal Gourmet Green Lip Mussels\u003c\/li\u003e\n\u003cli\u003e8 Personal Gourmet Colossal Shrimp\u003c\/li\u003e\n\u003cli\u003e8 Personal Gourmet Sea Scallops\u003c\/li\u003e\n\u003cli\u003e1 Personal Gourmet Halibut fillet, cubed\u003c\/li\u003e\n\u003cli\u003e1 Personal Gourmet Kosher Salmon fillet, cubed\u003c\/li\u003e\n\u003cli\u003e20 clams\u003c\/li\u003e\n\u003cli\u003eOlive oil, for sauteing\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eDressing:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1\/2 cup roasted red peppers\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup red wine vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chopped garlic\u003c\/li\u003e\n\u003cli\u003e1 teaspoon chopped basil leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon chopped oregano leaves\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eSalad greens:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRomaine lettuce\u003c\/li\u003e\n\u003cli\u003eField greens\u003c\/li\u003e\n\u003cli\u003eAssorted vegetables of your choice\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFor the Dressing: combine all ingredients in a blender and blend until smooth.\u003c\/p\u003e\u003cp\u003eSaute seafood in olive oil over medium heat until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.\u003c\/p\u003e\n\u003ch4\u003eCarribean Coconut Scallops\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 personal Gourmet Scallops\u003c\/li\u003e\n\u003cli\u003e1 lemon\u003c\/li\u003e\n\u003cli\u003e6 tablespoons extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e2 cups fresh whole-wheat bread crumbs\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter, melted\u003c\/li\u003e\n\u003cli\u003e½ cup very finely shredded coconut\u003c\/li\u003e\n\u003cli\u003elemon wedges to garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eSeasonings:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003esalt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003eOptional: sprinkle in cayenne pepper, chili pepper, or paprika.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinely grate lemon rind, then place it in a dish with the olive oil and mix together. Season to taste, add the scallops tossing to coat, then cover and leave in marinate for 30 minutes covered in the frig.\u003c\/p\u003e\u003cp\u003ePreheat BBQ grill.\u003c\/p\u003e\u003cp\u003ePlace the bread crumbs and coconut in a large bowl, then add your scallops one at a time, toss then until they are well coated.\u003c\/p\u003e\u003cp\u003e(Have your wooden skewers presoaked for at least 30 minutes prior to grilling)\u003c\/p\u003e\u003cp\u003eThread your scallops on the presoaked skewers and lightly drizzle with the melted butter.\u003c\/p\u003e\u003cp\u003eCook the breaded scallops over medium-hot coals, turning once for 8 to 10 minutes.\u003c\/p\u003e\u003cp\u003eTransfer to a large serving dish, garnish with lemon wedges if you like.\u003c\/p\u003e\u003cp\u003eServe immediately.\u003c\/p\u003e\n\u003ch4\u003eGrilled Scallops\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3\/4 cup butter\u003c\/li\u003e\n\u003cli\u003e2\/3 cup chopped onions\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, chopped\u003c\/li\u003e\n\u003cli\u003e1\/4 cup fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e1 pinch salt\u003c\/li\u003e\n\u003cli\u003e1 1\/2 pounds Personal Gourmet Sea Scallops (approx. 20 PG Scallops)\u003c\/li\u003e\n\u003cli\u003e1\/3 cup chopped fresh parsley\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePreheat an outdoor grill for medium heat and lightly oil grate. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.\u003c\/p\u003e\n\u003ch4\u003eGrilled Shellfish and Potato Salad\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3\/4 pound Personal Gourmet Colossal Shrimp (about 10)\u003c\/li\u003e\n\u003cli\u003e3\/4 pound Personal Gourmet Sea Scallops (about 15)\u003c\/li\u003e\n\u003cli\u003e2 bunches scallions, blanched (about 1\/2 pound)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 pound fingerling potatoes or other small boiling potatoes\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eTo make scallion oil: Chop enough scallions (including greens) to measure about 1 1\/4 cups and in a blender, puree with oil and salt and pepper to taste until smooth. Pour puree through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered.\u003c\/p\u003e\u003cp\u003eBring oil to room temperature before using.\u003c\/p\u003e\u003cp\u003eIn a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.\u003c\/p\u003e\u003cp\u003ePat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.\u003c\/p\u003e\u003cp\u003ePrepare grill.\u003c\/p\u003e\u003cp\u003eGrill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)\u003c\/p\u003e\u003cp\u003eSpoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa. Drizzle shellfish and potatoes with some scallion oil.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003eCalories: 221\u003cbr\u003eCalories from Fat: 107\u003cbr\u003eTotal Fat: 13g\u003cbr\u003eSaturated Fat: 7g\u003cbr\u003eCholesterol: 50mg\u003cbr\u003eSodium: 596mg\u003cbr\u003eTotal Carbohydrate: 15g\u003cbr\u003eProtein: 12g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121684742180,"sku":"620","price":124.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/d2ac4f67-5fc5-4a20-8f92-0a97bd3a67a8.jpg?v=1784592347","url":"https:\/\/www.personalgourmetfoods.com\/products\/deep-sea-scallops-1","provider":"Personal Gourmet","version":"1.0","type":"link"}