Pectinidae - Caught in South West Waters
Scallops are the only bivalve that can swim and they migrate in large schools throughout the year, moving to deeper waters in winter or to better feeding grounds where they filter feed.
How are the scallops prepared?
They are cleaned, shucked and presented in the half shell ready for cooking.
Milkily translucent when raw, pure opaque white when cooked, king scallops have a unique texture. The mouth feel is melting with a creamy, almost foamy quality, a bit like a marshmallow. The aroma has a caramel sweetness; that mellowness is carried through on the flavour, but is given an added layer of complexity with a hint of ozone-like seaweedy freshness. The roe (sometimes called the coral, on account of its warm orange colour) has a silky the mouth feel.
Scallops are rich in protein and a very good source of omega-3 oils. They are also high in Vitamin B12, and a good source of key minerals, such as copper, iron, manganese, phosphorus, selenium and zinc.
Per 100 g/4 oz: 92 kcals, 0.5 g fat
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