Scallop meat has a sweet, delicate flavour and requires very little cooking. Scallops are at their best steamed, pan-fried or grilled. Overcooking will spoil their texture, making them rubbery and dry. Scallops have two types of meat in one shell, the round, white and meaty abductor muscle and the pointed coral or roe, which is red or white and soft. We include half of the attractive fan-shaped shells for presentation.
Net weight: 1 Scallop
Nutrition facts (per 100 g):