Large scallop
  • Large scallop
  • Large scallop
Large scallop
Large scallop

Large scallop

The price per unit is equivalent to one scallop, with six units being the minimum purchase quantity. Gutted, half-shelled, vacuum-packed and frozen. The diameter of the shell of the large scallop is 12-14 cm. 

Bivalve mollusc inhabiting deep waters with sandy bottoms, close to the coast. From UK waters, they are different from Galician scallops, although it is not easy to tell them apart. 

Select Quantity
6 Items
6 Items x 4.20€ / Item = 25.20€

The minimum purchase order quantity for the product is 6.

  • Description
    • Description

    The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to shore. Its lower shell is wavy and larger than the upper shell, which is almost flat. The undulations radiate from the apex of each shell, making a fan-like pattern. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

    It is one of the most characteristic seafood in the gastronomy of the sea. It is not easy to differentiate this scallop from the Galician scallop. In the Galician scallop, the upper shell is completely flat, and its wavy edges do not fit perfectly with the edges of the lower shell, but rather enter a little inside the shell, with the others protruding a little. This is not the case with the foreign scallop, in which the upper shell is usually slightly oval and fits perfectly with the lower shell.

    From a nutritional point of view, scallops are particularly rich in B vitamins (especially B12) and minerals (high in potassium, selenium and magnesium) which help to prevent cancer and cardiovascular diseases.

    This scallop, which comes from UK waters, undergoes strict sanitary controls, and is then presented purified and manually gutted, with a total guarantee of not reaching the prohibited levels of toxicity. The scallops are vacuum packed and frozen.

    Scallops can be prepared in many ways, the most common being baked in the oven with fried onion and breadcrumbs on top. They are also used in fish kebabs and in pies. They are also an excellent accompaniment to rice dishes or salads.

The scallop is a bivalve mollusc that lives in deep water in most seas, on clean sandbanks and close to shore. Its lower shell is wavy and larger than the upper shell, which is almost flat. The undulations radiate from the apex of each shell, making a fan-like pattern. Its edges are sharp and wavy. It feeds on phytoplankton and suspended organic particles.

It is one of the most characteristic seafood in the gastronomy of the sea. It is not easy to differentiate this scallop from the Galician scallop. In the Galician scallop, the upper shell is completely flat, and its wavy edges do not fit perfectly with the edges of the lower shell, but rather enter a little inside the shell, with the others protruding a little. This is not the case with the foreign scallop, in which the upper shell is usually slightly oval and fits perfectly with the lower shell.

From a nutritional point of view, scallops are particularly rich in B vitamins (especially B12) and minerals (high in potassium, selenium and magnesium) which help to prevent cancer and cardiovascular diseases.

This scallop, which comes from UK waters, undergoes strict sanitary controls, and is then presented purified and manually gutted, with a total guarantee of not reaching the prohibited levels of toxicity. The scallops are vacuum packed and frozen.

Scallops can be prepared in many ways, the most common being baked in the oven with fried onion and breadcrumbs on top. They are also used in fish kebabs and in pies. They are also an excellent accompaniment to rice dishes or salads.

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