New Products
New products for the week of July 5th!
What's New
Recipe Thursday-Seared Scallop Scampi
I’ve always been a fan of Sea Scallops (553381) and finally decided that I needed to attempt to cook them for me and my family! So last night for dinner I seared up some scallops. I want to say that I conquered the scallop, but I have a feeling I can improve on cooking them, however they did taste delicious! I chose a simple scallop scampi recipe that would accompany my sides of fresh sweet corn, a house salad and a nice African Chardonnay (in honor of the World Cup). I wanted a nice light dinner to offset this heat that we have outdoors!
Seared Scallop Scampi
Serves 6
Ingredients
4 tablespoons olive oil (992055)
2 pounds sea scallops 20-30 (553381)
6 tablespoons unsalted butter (880000)
6 medium cloves garlic, minced (991057)
¼ cup lemon juice (990323)
2 tablespoons dry vermouth
¼ cup minced fresh parsley leaves
Dash of cayenne pepper (CQC017)
Cayenne pepper replaces ground black pepper in this recipe, but use it sparingly, only to give the faintest hint of spiciness.
Method
Thaw frozen sea scallops under cold running water for 7-10 minutes. Drain for 2 minutes in colander and discard the extra piece of small meat and than pat dry with paper towel. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1/2 pound and cook on each side, about 2 minutes per side; transfer to plate and tent with aluminum foil. Wipe pan out if the pan is dirty from prior batch of scallops. Return pan to heat and repeat process with remaining oil and scallops until all scallops have been cooked. Return empty skillet to medium-low heat; melt 2 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 4 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return scallop and accumulated juices to skillet. Swirl pan to combine; serve immediately.
Item ID _ Description __ __ __Pack _Price
553381 Sea Scallops-Individually Quick Frozen (20/30)** 6/5# $8.55 LB
**Scallops are a special order item, but we are happy to order them in for you!!
Featured Product-Black Angus Burgers
For Fourth of July weekend we had a picnic and tried the 4 oz Black Angus Burgers (552002). They were definitely a hit at the BBQ! The perfect size to accompany the mass quantity of side dishes that were available. We grilled them on a charcoal grill and served them with sliced Mild Yellow Cheddar (774106), Tomatoes, Lettuce, Red and White Onions, Jalapeños, Pickle Chips (990103), French’s Yellow Mustard (991253), Gulden’s Mustard (991258), Hellman’s Mayonnaise (992170) and Heinz Ketchup (992334). I think that I am ready for another serving!
Facts/Features: 100% Black Angus beef trimmings, USDA inspected, natural-shaped patties, 75% lean, 1/8″ grind, ultimate technology process, scored on both sides (better bite; quicker, more even cooking), individually quick frozen, poly-lined box & wax paper dividers, no MSG
Item ID Description Pack
552002 Burgers-4 oz Black Angus Farmland 10# 40/4 oz
774106 Cheddar-Mild Yellow Sliced State Brand 5#/cs
774129 Cheddar-Mild Yellow Block State Brand 10#/cs
990103 Pickle-Chip Hamburger Dill Vlasic 4/1 gal
992170 Mayo-Extra Heavy Hellman 4/1 gal
991258 Mustard-Spicy Brown Gulden 4/1 gal
991253 Mustard-Yellow French 4/105 oz
992334 Ketchup-Plastic Jug Heinz 6/#10
(Condiment ingredients are all available in squeeze bottles or portion control packets.)
New Products
Here are the products that we have added over the last week.
July Specials
Portofino Pasta
Product Sale
Date Run: July 1-31*
Item ID Description Pack Sale Price
991531 Spaghetti-Portofino 20/1# $12.95
991532 Linguini-Portofino 20/1# $12.95
991533 Penne Rigate-Portofino 20/1# $12.95
991534 Elbow Macaroni-Portofino 20/1# $12.95
991535 Rigatoni-Portofino 20/1# $12.95
*While supplies last
**Promotions are only valid for non Wholesale Distributors