This delicious shellfish has a delicate taste and is available in a range of size. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral (or roe) attached.
Scallops have lent their name to the culinary term ‘scalloped’, which originally referred to seafood creamed and served hot in the shell.
Those shellfish have a soft fleshy texture and delicately mild sweet flavor.
Scallops are most commonly harvested using scallop dredges or bottom trawls between October and March.
Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They’re also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to 7 to 8 scallops per person for a main meal.
Scallops can’t be freeze live. You need to cook them first or remove the meat from the shell then freeze them.
Product Features: Live with Shell, 4 to 5 shells per Kilo
Origin: Brittany or Normandy