Patagonian Scallops

What is it?

Raw and frozen individually, these scallops from the southern Atlantic let you take out as many as you need per meal. They're sold as plain shellfish, with no sauce or seasoning, and cook from frozen or after thawing, depending on the recipe. Compared with other frozen seafood in the range, these sit at the simplest end, letting the shellfish do the work in dishes like pasta, risotto or a quick pan-fry. Each one is a small, sweet disc of muscle that sears well in a hot pan with butter, developing a golden crust in about two minutes per side. Because they're individually frozen, there's no need to thaw the whole bag at once, which makes portioning easy for midweek dinners or more involved weekend cooking.