One of our special offers in May is on our succulent King Scallops.
Scallops are a popular type of shellfish in both Eastern and Western cooking and are characterized by having two types of meat in one shell…
The adductor muscle, called “scallop” which is white and meaty, and the roe, called “coral”, which is red or white and soft.
Both parts are edible and in Europe they are eaten in their entirety like oysters. In the U.S. however, when a scallop is prepared, usually only the white part - the adductor muscle - is used, while the other parts of the scallop are discarded.
Scallops are commonly sautéed in butter, or else breaded and deep fried. Their flavour is sweet and delicate and so best served with something that will not overpower their subtle flavour. They go really well with light semi-dry white wines.
Simply pan fry them in butter, or try one of our recipes:
Our current stock comes from Cornish day boats and the quality is by far the very best available on the market.