Large Atlantic Scallops

Founded in 1946 by Bernardin and Clarence Comeau in the quaint fishing village of La Baie Sainte-Marie, Nova Scotia, this company began as a small family operation driven by a passion for quality seafood. With Bernardin’s son Marcel joining the team, they expanded their reach, becoming a leader in sustainable seafood harvesting, processing, and distribution. Despite their growth, they have maintained strong ties to the Acadian communities they call home. Their dedication to quality and tradition has cemented their legacy in delivering the finest seafood products.

Thawing
1. Place the frozen scallops in the refrigerator overnight to thaw gently.
2. For a quicker thaw, encase the scallops in a sealable bag and submerge them in cold water for about 30 minutes.

Cooking (Pan-Seared)
1. Pat the scallops dry with paper towels to ensure proper searing.
2. Season with salt and freshly ground pepper.
3. Heat a tablespoon of olive oil or butter in a non-stick skillet over medium-high heat.
4. Once hot, add the scallops to the pan, taking care not to overcrowd.
5. Sear for about 2-3 minutes on one side until a golden crust forms, then flip.
6. Cook for another 2-3 minutes on the other side until the exterior is well-browned and the scallops are opaque throughout.