Waitrose MSC raw scallops175g

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Waitrose MSC raw scallops
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£4.99(£28.52/kg)4.99
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Raw Patagonian scallops, caught in a well managed and sustainable fishery. Common Name: Scallops Latin Name: Zygochlamys patagonica Wild Caught or Farm Reared : Wild caught Country of Origin: Method of catch/Farming method: Benthic otter trawl Wild caught Catch Area: South west Atlantic
Pan fry for 3-4 minutes. Caught in a well managed and sustainable fishery
  • Waitrose own label

PER 100g

Energy

447kJ
105kcal

Per Portion/A serving contains

Energy

313kj
74kcal

4% RI

Fat

0.4 g

Low

1% RI

Saturates

<0.1g

Low

<1% RI

Sugars

0.1 g

Low

<1% RI

Salt

0.5 g

Medium

9% RI

RI = % of your daily reference intake

Scallops (Zygochlamys patagonica) (molluscs)
Allergy Advice
Allergy Advice For allergens see ingredients in bold.

Typical values as prepared

Typical valuesPER 100gA serving contains
Energy447kJ313 kJ
Energy105kcal74 kcal
Fat0.6g0.4 g
Of which Saturates<0.1gg
Of which Saturates<0.1g g
Carbohydrate1.9g1.3 g
Of which Sugars0.1g0.1 g
Fibre0.6g0.4 g
Protein22.8g16.0 g
Salt0.75g0.53 g

Origin Information

Warnings

  • May contain fragments of shell

Additives

  • Sulphites and Sulphur Dioxide are present in this product but the total level in the product as sold is less than 10 mg/kg

Other

From Chilled/Ambient

Pan Fry. Time: 3-4 mins. Pan fry: …Remove all packaging. Preheat 2tsps of vegetable oil in a frying pan over a medium heat. Place scallops into the pan and fry, turning halfway through cooking.

Recycling

ComponentMaterialRecyclable
label-gluedPaper & card
absorbent padMixed Material
filmPlastic - Other
tapePlastic - PP (Polypropylene)
caseCard
wrapPlastic - LDPE (Low Density Polyethylene)
trayPlastic - Other

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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