Fresh Scallop Meat

This delicious shellfish has a delicate taste and is available in a range of sizes. 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.

The shellfish has a soft fleshy texture and delicately mild and 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 else their delicate flavor and texture will be spoiled. Steam them in wine with aromatics as you would with 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 flavors such as bacon, chorizo, black pudding, or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque.

Scallop Meats cooked with Our Lemon Butter Sauce are highly recommended!

Product Features: Fresh Scallops Meat without Shell, suitable for freezing

Origin: Brittany or Normandy

From: 949.00 $

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  1. Once your scallops are completely thawed, pat them dry with a paper towel.
  2. Season the scallops with salt and pepper
  3. Heat a skillet over medium-high heat.
  4. Add one tablespoon of oil to the pan.  When hot, add the scallops to the pan.  Be sure not to overcrowd the pan so that it can brown and not steam.  Cook them in batches if needed.  Allow to sear for 60-90 seconds, then flip and sear for another 60-90 seconds.  Remove from pan.
  5. Reduce heat to low, add the butter, garlic, and lemon juice to the pan.  Stir, scraping up the brown bits on the bottom of the pan, 1-2 minutes.  Stir in parsley and red pepper flakes.  Remove from heat and pour over scallops.  Serve immediately.