Scallop

Scallop meat has a sweet, delicate flavour and requires minimal cooking.

Appearance

Pretty, fan-shaped shells with ribs or grooves contain a firm white meat wrapped with a bright orange roe providing a different texture and taste to the white.

Size

King scallops (Pecten maximus) 15cm wide between 18-35 pieces per kg . Queen scallops (Chlamys opercularis) 7cm wide between 20-40 pieces per kg

Source

Sourced in cool Scottish waters

Seasonality

All year round; best quality March-November

Oil Content

Low

Price Guide

Queen – medium; King - high

Portion Size

Whole

Alternatives

Frozen scallops; peeled prawns; razor clams

How To Cook

Ideal as a starter in or out of the shell. Best pan-fried for a few minutes out of the shell and steamed or grilled within shells. Either sharp or delicate flavours combine well with this fish.



Fish Fact

Queen scallops are a different species to King scallops and will never grow any larger.

Pin It on Pinterest

Share This