I’ve been told that the scallops have been caught just off the coast of Eastern Canada, and are frozen at sea to lock in their flavor. And they’re from a Marine Stewardship Council (MSC)-certified fishery, which can be a plus, although personally, I don’t always trust their judgement. :(
I’ll be shopping for scallops on Friday for sure. I do love scallops, although I don’t eat them very often. I know organizations like the MSC suggest certain seafood choices are sustainable with an abundant supply, but I don’t believe any seafood or meat can be completely sustainable, because there are just too many people eating it! So restraint is needed; scallops are lovely, but should be considered as a wonderful treat, not to be taken for granted.
Scallop Recipe links from Whole Foods:
- Lime-seared scallops with spinach and caramelized walnuts
- Tropical scallop and mango ceviche
- Tamari and honey-glazed scallops
- Sesame scallops with tangerine and bok choy
Went to the local Whole Foods market today, and bought about 2.5 pounds of frozen scallops on sale. I loved that they offered them frozen! And they weren’t in a big frozen clump, they were each individually frozen, so you could thaw as little as needed. I transferred them to a freezer bag. Yum! Hopefully if we savor them, they will last all summer long! YUM!