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IQF 10/20 NC Diver Scallops (1 Pint) *FROZEN ON HAND*
Item: sss-60-scallops-on-hand-iqf
IQF 10/20 NC Diver Scallops (1 Pint)  *FROZEN ON HAND*
Price
Retail Price:  $33.00
Your Savings:  $10.00
Your Price:  
$23.00
Availability:
In Stock
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 Description
The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed by even those who are not particularly fond of fish or other shellfish.
Most people know that fish is good for you, but what about other seafood? As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer.
Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls, into other benign chemicals. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack, and stroke, it's a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low.
In addition to their B12, scallops are a good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system.

Citrus Scallop Ceviche

Ingredients
1 pint large sea scallops, sliced crosswise into 1/4-inch-thick rounds *after purging*
2 medium celery ribs, peeled and cut into 1/4-inch dice
1 fresh kumquat, seeded and cut into 1/4-inch dice
1/3 cup minced red onion
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1/4 cup cilantro leaves
1 tablespoon minced chives
REAL SALT
Toasted or grilled thinly sliced Sourdough Boule, for serving

Directions 2. In a large shallow glass or ceramic dish, spread the scallop slices in a single layer. In a small bowl, combine the celery, kumquat, onion, lime juice and olive oil and season with pepper. Mix well and spoon the lime marinade over the scallops. Cover and refrigerate until the scallops start to turn opaque, at least 1 hour or for up to 4 hours.
3. Add the cilantro and chives to the scallops and toss. Season with salt. Arrange the ceviche in a shallow bowl or platter and serve with the toasted bread.

Notes: Because ceviche isn't actually cooked, be sure to pick the very best quality scallops you can find, like those that we are offering here from Farm to Fork Meat.