Live French Scallop
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 flavor and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry them 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.
Scallops can’t be frozen live. You need to cook them first or remove the meat from the shell and then freeze them.
Product Features: Live with Shell
Size: around 100g
Storage: Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.
French Name: coquilles st jeacque (Pecten maximus)
Packing: Iced box
From: 749.00 $
6 Scallops in the shell
Rosemary and garlic butter
160g garlic butter
3 Tbs chopped rosemary
2 slices toasted brioche
Pre-heat oven to 180 C. Soften butter and fold through chopped rosemary.
Chop brioche, or blitz in a small food processor until you have fine crumbs.
Place a spoonful of butter on top of each scallop and sprinkle with brioche crumbs and sea salt.
Bake for 8-10 minutes, until golden.