20-30 Scallops per pound. Our Seafood Story: You can trust that the seafood products you buy in our stores are brought to you in a sustainable way that you can feel good about. We work closely with our suppliers to make sure we know where our seafood comes from and that we can trace it back to the point of harvest, whether it is wild caught or farm raised. We sell only seafood from wild-caught fisheries and farms that are managed by authorities who have demonstrated they use a science-based approach to ensure long-term sustainability. By working hard to ensure that the proper care is taken for the environment and future seafood populations, we are making sure your favorite seafood will be around for generations to come.

• Low Fat

Scallops, Water, Salt, Citric Acid, Sodium Bicarbonate (Baking Soda).

Storage & Thawing Instructions: Storage: 1. Keep scallops frozen until ready to use. Upon thawing, scallops should be refrigerated immediately. Thawing: Quick Thaw: Remove scallops from packaging. Place in a plastic bag and seal. Place bag in a bowl of cold water for 30 minutes. Cook immediately after thawing. Overnight Thaw: Remove scallops from packaging. Place frozen scallops in a tray. Cover with plastic and thaw in refrigerator overnight.

Keep frozen. Do not refreeze once thawed.