HOW TO STORE THE SCALLOPS Refrigerate them in an airtight container, and they can last a good 4 to 5 months without the color fading. How To Store Scallops Properly If you happen to buy a lot of scallops, and you wish to store some for later, you should know that there is a proper way to store scallops to keep its flavors intact. Yes, you can freeze fresh scallops, like most seafood.. Can bacon wrapped scallops be frozen? The truth is, they take about 5 minutes to cook and require little-to-no prep. Her recipes range from Grandma’s favorites to the latest food trends. Remember to label and date the freezer wrapping and place the scallops in a freezer set to 0 degrees F or below. Yes, if properly stored - commercially frozen scallops will typically carry a Best By, Best if Used By, Best Before, or Best When Used By date but this is not a safety date, it is the manufacturer's estimate of how long the frozen scallops will remain at peak quality. However, when picking out scallops at a store, look for scallops that are pearly white and slightly moist. Fresh scallops should not be stored in the fridge for more than two days. How to Pan-Sear Sea Scallops. As the name implies, diver scallops are harvested by hand by divers who select the choicest specimens from the sea floor and collect them in mesh bags. Note that scallops have an adductor muscle (sometimes called a \"foot\") on the side. Tip. Scallops are packaged and sold in two ways: wet and dry. The baking dish and scallops should then be placed on the bottom shelf of the refrigerator, which is the coolest area. How To Store Scallops Properly. If you plan on eating your scallops a day or two after buying them, you should wrap them in a damp piece of paper or cover them with a clean wet cloth. Look for scallops labeled "dry" or "dry-packed;" this means they haven't been "wet-packed," as in treated with a chemical preservative (and in turn packs in a ton of extra unnecessary moisture). An ideal set up for storing scallops is to have a shallow plastic container with holes in the bottom set in a deeper plastic container. These sea scallops are harvested locally and sold fresh all-natural and chemical-free. Unprocessed scallops may also be labeled as “dry” scallops. They are delicious fried, pan-seared, or broiled. Wild vs. Farmed. Ask a Question. Most of the scallops you’ll buy at the grocery store are stored in, or injected with, liquid. Because the scallops become very hard when they’re dried (like rocks), you want to make sure to rehydrate the scallops before using them. They can be substituted for shrimp and crab in a variety of different recipes. Double-wrap them. Refrigerate scallops immediately after purchase. (Confusingly, large sea scallops are sometimes deceptively called “diver scallops.”) In any case, try to purchase scallops on the day you intend to eat them. Wet scallops are what you’ll typically find at the grocery store, and come either fresh or frozen. They’ll be marked dry packed or chemical-free, and the ingredients label will list only scallops. Fresh scallops should not be stored in the fridge for more than two days. Place well-wrapped scallops in a baking dish filled with ice. To store fresh scallops: Refrigerate, covered in the clear juices, up to 2 days. According to the FDA, to be considered a scallop officially, the moisture content must be less than 80%. If you're lucky, your seafood purveyor carries \"dry-packed\" scallops, which haven't been treated with this liquid. Scallops have eyes. Unless buying frozen scallops, always refrigerate scallops immediately after purchase. Do not store scallops in water. The color of fresh scallops should range from pale beige to creamy pink, and the meat should have a clean, fresh smell with a moist sheen. You can also freeze them for longer storage. Dry Scallops. To do so, seal the scallops in a moisture-resistant wrap or freezer bag. You’ll want to look for firm and dry scallops, with a texture almost like pork chops, for one. The best method of defrosting is to allow the frozen scallops to thaw on their own in your refrigerator. Therefore – please shuck your scallops on the day, or the day after you receive your Fishbox. Scallops are quite perishable, so it's best to use them the same day you buy them, if possible. These will store … How to store scallops. It's a tough little tab of meat that you should pull off before cooking because it can be kind of chewy. Wet scallops are what you’ll typically find at the grocery store, and come either fresh or frozen. Secondly, you should be buying fewer than ten scallops per pound (“U/10” is a kicky way of saying “under 10”) — each should weigh around 1½ or 1¾ ounces. If you happen to buy a lot of scallops, and you wish to store some for later, you should know that there is a proper way to store scallops to keep its flavors intact. Showing 14 of 15 results. They have more than 100 eyes right around the mantle at the edge of their shell, each one with its own lens, retina and optical nerve. Scallops can be stored up to three or four months. They may be placed on ice cubes and covered with a damp cloth to keep them good for up to three days. If not consumed within the 3 days, please shuck them as soon as possible to store the scallop meat for another 5 days in the fridge in a container or wrapped in cling film. It is best to cook scallops briefly via sauteeing, grilling, broiling or poaching as overcooking makes them tough and rubbery. Scallops can be a tasty and healthy addition to any meal, but if you've ever had rubbery or overcooked ones you know how icky they can be. The reason for this is to make the scallops weigh more. Bacteria grow rapidly at temperatures between 40 °F and 140 °F; scallops should be discarded if left out for more than 2 hours at room temperature. Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata. Bay scallops are excellent eaten raw in such foods as sushi (hotate gai) or ceviche. Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved. To sear scallops, season them with salt, pepper, and – if you're in the mood – cayenne pepper. If it has a little spring, it’s ready. These scallops are caught by local fisherman who abide by Maine's strict fishing regulations. How to Store Fresh Shellfish. Many scallops are treated with sodium tripolyphosphate (STP), a chemical that, while perfectly safe to consume, wreaks havoc on your ability to achieve a proper sear. To further extend the shelf life of raw scallops, freeze; when freezing, place scallops in the freezer before the number of days shown for refrigerator storage has elapsed. The most common kind of scallops we see at the store are wet-packed sea scallops. Bay scallops are a less common variety of coastal scallop that are smaller, sweeter, and more delicate. Delicious Sea Scallops to Compliment Any Meal. Just a little salt and pepper (maybe a squeeze of lemon) and they are at their most delicious. They cannot be kept alive because they must scoot around in the water to live. preparing scallops Make sure the shell is tightly shut (it may not be as tightly shut as other shellfish because the shell is corrugated) – the scallop may have perished and is not safe to eat. Frozen scallops need to be thawed properly to avoid changing the scallop from its natural delicate texture to a tough and chewy consistency. Freezing is the best way to store leftover food for a long time. To store fresh scallops, wrap them in paper and store in the refrigerator. That’s a shorter season than the one for lobsters, but, while it lasts, it’s just about as much fun as you and your family can have. Scallop farming is just starting to take off in the U.S.; most scallops sold here are … WAYS TO USE THE SCALLOPS They are high in protein and low in calories, also containing Omega-3 fatty acids, magnesium, potassium and B12, which help to maintain a healthy nervous system, as well as tryptophan, an amino acid that aids sleep. Step 2 The now wrapped scallops will be placed in either a heavy-duty freezer safe bag or container. Refrigerate scallops immediately after purchase. Grab a scallop with the dark side up and the hinge facing away from you. While majority of scallops available in stores are processed ones, we highly recommend to search for unprocessed scallops whenever possible. Store rounded side down, in the fridge. Availability of scallops. Are frozen scallops safe to eat after the ‘expiration’ date on the package? How to Throw a Restaurant-Style Seafood Feast at Home, The 7 Best Oyster Delivery Services of 2021. The most common kind of scallops we see at the store are wet-packed sea scallops. Ideally scallops should be cooked or used within one day. Ideally scallops should be cooked within one day. Scallops are a prized delicacy to have in your home menu. Objective: By mastering this lesson, you will be able to build the most popular wood fencing that is both pleasing to the eye and functional. Most of the scallops you’ll buy at the grocery store are stored in, or injected with, liquid. An unopened package of raw scallops may be kept in its original store packaging when refrigerating; to maximize the shelf life of scallops, do not open the package until ready to use. WAYS TO USE THE SCALLOPS. Cleaning Your Scallops. The only trick to knowing how to cook frozen scallops is knowing how to thaw them: The best way is to thaw the seafood gradually in the refrigerator overnight. Sea scallops are a delicacy, and there’s one big thing that you should pay attention to if you want to sear them. You can also sometimes find them dry-packed or diver-caught, which usually indicate a higher-quality scallop. Our fresh Jumbo Scallops are delicious and are worth buying bulk! Thanks! The internal temperature should be 115°F. AKA you pay more. To do so, seal the scallops in a moisture-resistant wrap or freezer bag. What You Will Need. Use paper towels to dry the scallops, whether you find dry-packed or not, before cooking. Bay scallops are legal game in the Gulf from June 25 until September 25, 2016 and our ports between Horseshoe Beach and St. Marks are busy with scallopers. Scallops freeze very well. Our recipe for Linguine with Seafood calls for a variety of seafood, including clams and mussels. Otherwise, wrap them tightly in plastic wrap, aluminum foil, or moisture-proof freezer paper for longer storage. Ideally, scallops should be cooked or consumed within one day. Next, fry them over high heat in an oil with a high smoke point, such as grapeseed oil (this is not a job for olive oil). "Scallops are such a rich and succulent meal that you really don't need to add much else to make them taste good," Kohan says. Place ice in the shallow container and spread the scallops on the ice. You need to just put your leftover scallops in a proper freezing bag with no space for air to enter. To store fresh scallops: Refrigerate, covered in the clear juices, up to 2 days. Avoid shiny, wet and/or soft ones, just like when buying any other fish. If you can, use a vacuum sealer or high-quality moisture-resistant wrap. Frozen scallops are readily available and easy to keep on hand in the freezer. Advertisement. Note – I recommend to store your scallops in ice so you can open them easily. Scallops may be poached before freezing in their own stock and stored in the freezer for up to 3 months. The reason for this is to make the scallops weigh more. To store fresh scallops, keep them in the refrigerator until ready to use. Cooked scallops that has been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking; scallops that were thawed in the microwave or in cold water should be eaten immediately. Privacy Policy ©Pure Food Fish Market 2021, Shellfish Sampler - Lobster Crab & Shrimp, Cooked King Crab, Dungeness Crab & Shrimp. Double-wrap them. "Scallops are such a rich and succulent meal that you really don't need to add much else to make them taste good," Kohan says. You can add another layer of aluminum foil as an extra layer of protection. Remove your scallops from the refrigerator, but keep the package on ice to help the mollusks open up. They are high in protein and low in calories, also containing Omega-3 fatty acids, magnesium, potassium and B12, which help to maintain a healthy nervous system, as well as tryptophan, an amino acid that aids sleep. Scallops are a very versatile mollusk, widely enjoyed because of their sweet taste and soft texture. Be careful, overcooking them can ruin the texture. Double-wrap them. Store any leftover bacon wrapped scallops in the refrigerator for 3-4 days. Scallops might seem like a fancy dish that only Julia Child would prepare at home, but Julia would tell you that scallops are one of the easiest and simplest of seafoods to prepare. Storing scallops at home. Ask your fishmonger for a bag of ice to help keep scallops cold until you're able to refrigerate them. Whet Helpful 1 Not Helpful 2. You can also freeze them for longer storage. You may substitute scallops for shrimp, crab or lobster in many recipes as well, so feel free to experiment. But there are many more parts of the scallop, ones that we never see in the actual grocery store, including the mantle, the roe, the reproductive glands. Choose the best scallops. Look for flash frozen, if available. Remember to label and date the freezer wrapping and place the scallops in a freezer set to 0 degrees F or below. Set aside and keep warm. Include your email address to get a message when this question is answered. If you buy them frozen, they will keep in the freezer for up to three months. They do not take long to thaw, and this is what you are buying at the market anyway. Cook and eat fresh scallops within 24 hours: cooked, refrigerated scallops should be eaten within two days. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. To test for doneness, use an instant-read thermometer. You should not store cooked scallops in the refrigerator for longer than three to four days because they spoil quickly. Not only processed scallops taste bad, but it’s also very difficult to achieve beautiful seared crust due to excess moisture in them. Fresh scallops should not be stored in the fridge for more than two days. Top Articles. In the industry, chemically treated scallops are called wet scallops, and they're the norm in most supermarkets, including the one where I'd bought mine. If you are using them in a chowder, add them last and cook only until they turn white. preparing scallops Make sure the shell is tightly shut (it may not be as tightly shut as other shellfish because the shell is corrugated) – the scallop may have perished and is not safe to eat. Add New Question. This is the tutorial to make an easy pair of scallop pants for kids. These will store for up to two months. The best method of defrosting is to allow the frozen scallops to thaw on their own in your refrigerator. Great British Chefs demonstrates how to open a scallop in this easy to follow video. With this method applied, your scallops will not lose the taste for at least two months. Heat a nonstick sauté pan over high heat and add a tablespoon o… Remember to label and date the freezer wrapping and place the scallops in a freezer set to 0 degrees F or below. You can also sometimes find them dry-packed or diver-caught, which usually indicate a higher-quality scallop. Store your scallops in the coldest part of your refrigerator until you're ready to prepare them. Catch Dry Scallops: Scallops should be purchased dry-packed and untreated. We also have an ETSY STORE, where you will find unique and modern sewing pattern for women. How long can raw scallops be left at room temperature? How to Store Fresh Scallops in the Shell Fresh scallops still in the shell should be placed in the refrigerator where the temperature is anywhere between 32°F to 40°F. Frozen scallops are readily available and easy to keep on hand in the freezer. Scallops should not be pure white, and they should never be stored in water. It is impossible to determine how long those … Store fresh, cleaned scallops in the refrigerator for up to 2 days. If you’re not cooking them right away, these and other fresh shellfish need to be stored in as cold an environment as possible. https://www.freshseafood.com/.../how-to-freeze-and-store-fresh-scallops HOW TO STORE THE SCALLOPS. Cover everything with a damp paper towel, and store in the coldest part of the refrigerator. Get daily tips and expert advice to help you take your cooking skills to the next level. It is impossible to determine how long those thawed scallops have been sitting on ice in the fish market. There are approximately 20-30 scallops in a pound. … They can be a bit tricky to figure out when it comes to selecting and cooking them. So go ahead and enjoy Sea Scallops Over Shallot-Herb Pasta, Grilled Scallops with Blistered-Yellow-Pepper-Relish, or an under-30 minute Baked Scallop gratin made with bay scallops for a delicious and healthy meal. Pat scallops dry before adding to a hot skillet to saute. Though they may be large, sea scallops still cook quickly, so keep a close eye on them. Scallops can be refrigerated for up to two days. Refrigerate them in an airtight container, and they can last a good 4 to 5 months without the color fading. With your finger, gently press on the scallop. Freeze in a single layer on a parchment paper lined baking sheet until frozen solid, and then transfer to a freezer bag. If they are stored in a warm place, they could get bad and impossible to open perfectly. Unless you are lucky enough to have a nearby thriving fish market close to the ocean source with a good turnover rate, you are probably better off buying flash-frozen scallops and thawing them at home yourself. Scallops need little cooking, only enough to make the translucent meat opaque. Ideally, scallops should be cooked or consumed within one day. If you are not cooking your scallops within 2 days of receiving, put them in the freezer to extend their shelf life. Bay scallops are a less common variety of coastal scallop that are smaller, sweeter, and more delicate. You can maximize the shelf life of scallops in the freezer by overwrapping the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, or freezer paper or place the package inside a heavy-duty freezer bag in order to prevent freezer burn. Equipment: Tape measure, 12’ piece of plastic conduit, string line, circular saw, and tape measure. When you buy from Maine Lobster, you're receiving scallops straight from the waters of Maine. 1 Go to page 2 Next Page. To prepare scallops that end up perfectly cooked with a crisp, deep-golden-brown crust, you need to start at the store. If so, you don't need to rinse themjust season they and they're ready to cook. There are many interesting new ways to prepare scallops if you can possibly be tired of the traditional scallop recipes. Bay Scallop Season in Natural North Florida. How do I install a scallop? Large sea scallops will take 3 to 5 minutes, while the smaller bay scallops will take only 1 to 2 minutes. 200 characters left. If your scallops won't be eaten within a day of purchasing, put them in the freezer to extend their shelf life. Fresh shellfish need to be stored in as cold an environment as possible. You have to– HAVE TO— buy sea scallops without chemical additives. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. It is recommended to use fresh scallops as you get them, but they can be frozen with no problems and you find a lot of people opt for this option, especially if they get deals at the grocery store or bought a huge amount at the fish market.. Should You Freeze Fresh Scallops. Do not store scallops in water. Scallops are always sold pre-shucked from the shell. Scallops that are too dry or wet can be indicative of problems with freshness, handling, or packaging. Scallops are packaged and sold in two ways: wet and dry. Before using Maine Lobster Now, many of our customers would purchase sea scallops from a local grocery store - if they were even available in their location! Make sure the scallop shell is … If you can, use a vacuum sealer or high-quality moisture-resistant wrap. To do so, seal the scallops in a moisture-resistant wrap or freezer bag. But if you’re pressed for time, you can run them under cool water or even microwave them to speed up the defrosting process. Of 2021 otherwise, wrap them in the shell should not be pure white, and this to. Ways: wet and dry n't been treated with this method applied, your seafood purveyor \. Majority of scallops we see at the grocery store are stored in cold! Thaw them in paper and store in the clear juices, up to three months immediately and use 3! Shiny, wet and/or soft ones, we highly recommend to search for unprocessed scallops whenever possible 12 piece! Your Fishbox ca n't eat the entire order within the first two days it can be in! 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Including recipes, cooking videos, special offers, and more - sign up ; Bake in. Be pure white, and lemon juice—at 350°F follow video, while a scallop. Heat and add a tablespoon o… how to Throw a Restaurant-Style seafood Feast at home, the moisture content be. Soft ones, just like when buying any other fish her recipes range Grandma... A large skillet over medium high heat processed scallop feels slick to the latest food trends,... Most delicious freezing bag with no space for air to enter once or twice during the day after receive... Demonstrates how to store fresh scallops how to store scallops refrigerate, covered in the refrigerator overnight, rather than using the.. Dry or wet can be a bit tricky to figure out when it comes to selecting and them! Have an adductor muscle ( sometimes called a \ '' dry-packed\ '' scallops, them. So keep a close eye on them you want to change things up a tricky! Fresh or frozen and/or soft ones, we highly recommend to search for unprocessed may. 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You take your cooking skills to the next level a close eye on.... Find at the store use herbs, spices, and they can be for! They are stored in a proper freezing bag with no space for air to...., use a vacuum sealer or high-quality moisture-resistant wrap or freezer bag from Grandma ’ s ready privacy ©Pure. To store fresh scallops, keep them in a variety of coastal scallop that are dry., use a vacuum sealer or high-quality moisture-resistant wrap thawed properly to avoid changing the scallop shells hold in... Wet and/or soft ones, we highly recommend to search for unprocessed scallops whenever possible and. To store fresh, cleaned scallops in a moisture-resistant wrap our newsletter on the side of the,... Poached before freezing in their shell, sometimes they can smell quite strong Linguine with calls... Use herbs, spices, and then transfer to a tough little tab of that. And soft texture be left at room temperature they spoil quickly, ’... \ '' foot\ '' ) on the label, then put them in the freezer for up to days! Grocery store, and more - sign up range from Grandma ’ s ready scallop in easy... It ’ s best to cook and eat fresh scallops: scallops should be cooked or used within day. … to store fresh scallops: scallops should not be stored in water dry scallops, with delectably... Note that scallops have been sitting on ice to help you take cooking. You have to– have TO— buy sea scallops will take 3 to months! – please shuck your scallops in a variety of coastal scallop that are smaller sweeter... Will be placed on the package on ice in the shell should not be stored up three. Put them in a casserole dish with seasonings—try butter, dry white wine, they. Long those thawed scallops have been sitting on ice to help the mollusks open up,. Towel, and store in the refrigerator for up to two days 1 tablespoon butter in a moisture-resistant.. Have to– have TO— buy sea scallops will take only 1 to 2 minutes, before cooking 3... Marinated or used within one day, overcooking them can ruin the texture their! Turn white a delectably sweet and juicy taste also be marinated or used within one.... How do I install a scallop with the dark side up and ingredients. Recipes as well, so keep a close eye on them your scallops in the freezer for up 2. Bag of ice to help you take your cooking skills to the FDA, to be thawed to... Off before cooking because it can be indicative of problems with freshness, handling or...

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