Fresh-Frozen Half Shell Scallops
Fresh-Frozen Half Shell Scallops
Whole scallops left on the half shell, the way they are best: the plump white adductor muscle sitting in its natural cup, wrapped by a crescent of bright orange roe. The shells are ribbed and pearly, and each one holds a little of its own liquor.
The roe is the part most cooks throw away and shouldn't — it is richer and more savoury than the muscle, and it holds its shape when cooked. Steam them in the shell for three minutes with garlic and spring onion, or grill them with a little butter until the edges just set.
- Whole half-shell scallops with orange roe attached
- Plump white muscle plus the fuller-flavoured roe
- Cleaned and ready to cook in the shell
- Steam, grill or bake — three minutes is enough
Origin: cold coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
