Scallops IQF – Roe off – size 10-20/lbs (medium)

Scallops are a popular type of shellfish in both Eastern and Western cooking. They are characterised 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. In Western cuisine, scallops are commonly sautéed in butter, or else breaded and deep fried. Scallops are commonly paired with light semi-dry white wines. In European cuisine, scallops are often prepared in the form of a quiche or cooked and then set into a savoury bechamel custard. In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.


Origin: USA North Atlantic
Brand: Norge, Norway
Storage: Frozen