Scallops

These scallops are sourced from coastal fisheries off Dieppe in Normandy, an area renowned for its high-quality, strictly regulated scallop stocks. They are caught using approved nets under controlled conditions, ensuring consistent grading and stable quality. The adductor muscle exhibits a light, pearlescent colour, a firm, clean structure, and a mild, sweet aroma. The texture remains stable during cooking, displaying a fine, compact fibre typical of scallops from cool waters. These scallops are ideal for a quick sear, light grilling, steaming, or for preparing refined starters. Raw preparations such as carpaccio or lightly marinated variations are also possible due to their stable structure.

These scallops originate from Norwegian coastal waters and are selectively hand-harvested by divers – a method with minimal environmental impact and high meat quality. The short transport distance and direct processing ensure optimal freshness. The meat is pearlescent to ivory white, with a compact, uniform muscle structure and a mild, sweet aroma. The texture is firm, elastic, and shows clean fibres, making the scallop ideal for sophisticated preparations. The scallops are suitable for quick pan-frying, light grilling, sashimi/carpaccio variations, or for starter platters with delicate aromatics. They also retain their structure and satisfying quality in warm fish dishes.

These scallops originate from Norwegian coastal waters and are selectively hand-harvested by divers – a method with minimal environmental impact and high meat quality. The short transport distance and direct processing ensure optimal freshness. The meat is pearlescent to ivory white, with a compact, uniform muscle structure and a mild, sweet aroma. The texture is firm, elastic, and shows clean fibres, making the scallop ideal for sophisticated preparations. The scallops are suitable for quick pan-frying, light grilling, sashimi/carpaccio variations, or for starter platters with delicate aromatics. They also retain their structure and satisfying quality in warm fish dishes.

These scallops come from Norwegian coastal waters and are selectively hand-harvested by divers – a method with minimal environmental impact and high meat quality. The short transport and direct processing ensure optimal freshness. The meat is pearlescent to ivory white, with a compact, uniform muscle structure and a mild-sweet aroma. The texture is firm, elastic, and shows clean fibre, making the scallop ideal for sophisticated preparations. The scallops are suitable for quick pan-frying, light grilling, sashimi/carpaccio variations, or for starter platters with delicate aromatics. They retain their structure and satisfying quality even in warm fish dishes.

Live scallops from the Netherlands, large calibre, sorted at 3–5 pieces per kilogram. The sand-free product impresses with its fresh quality, firm, compact muscle structure, and a mild, sweet aroma with a delicate sea note. The flesh is pearlescent to ivory white, elastic in texture, and ideal for sophisticated preparations in gastronomy and specialist fish retail. Due to being delivered live, freshness, aroma, and natural structure are particularly well preserved. The scallops are excellent for a quick pan-fry, gentle grilling, or for use in fine starters, sashimi, and carpaccio variations. Even in warm fish dishes, they retain their shape, delicate bite, and clear, elegant aromatics.

These scallops originate from Norwegian coastal waters and are selectively hand-harvested by divers – a method with minimal environmental impact and high meat quality. The short transport distance and direct processing ensure optimal freshness. The meat is pearlescent to ivory white, with a compact, uniform muscle structure and a mild, sweet aroma. The texture is firm, elastic, and shows clean fibres, making the scallop ideal for sophisticated preparations. The scallops are suitable for quick pan-frying, light grilling, sashimi/carpaccio variations, or for starter platters with delicate aromatics. They also retain their structure and satisfying quality in warm fish dishes.