Scallop

Scallop or pilgrim mussel

Scallop

Scallop or pilgrim mussel

TYPE: Placopecten magellanicus

BEST CATCH: september till february or frozen all year long

PREPARATION: Roasted & grilled

RECIPE SUGGESTION: grilled as Salad-topping or as Topping of creamy purees

TASTE:

The scallop has a sweet and delicate taste with a slightly nutty note. The mussel meat is tender, juicy and slightly firm to the bite. It has a creamy texture and literally melts in your mouth. The color of the flesh varies from pale white to pale pink.

Scallops are a good source of proteins, vitamins and minerals. They also contain omega-3 fatty acids, which are important for heart and brain health. There are several varieties of scallops, including the well-known "Atlantic Sea Scallop" (Placopecten magellanicus), which is prized for its mild flavor and tenderness.

The scallop is a species of mussel found in various marine areas worldwide. It is particularly known for its delicate taste and is often valued as a culinary delicacy. The scallop has its origins in Canada, particularly in the Nova Scotia region around Georges Bank, where it is caught in large quantities.

The scallop has a rounded, flat shell with distinctive, radial stripes. Its soft body is surrounded by two contrasting parts: the bright orange roe (ovary) and the white shell flesh. The clam also has two distinctive "ears" or "wings" on its sides that it can use to swim in short bursts.

The roe

The orange part is the roe. This is removed beforehand from our scallops from Canada. You only get the plump scallop meat.

The roe

The orange part is the roe. This is removed beforehand from our scallops from Canada. You only get the plump scallop meat.

Fun fact:

The name "scallop" is derived from the religious meaning. In some cultures, the distinctive stripes on the conch shell are believed to symbolize the pilgrimage routes to Santiago de Compostela in Spain, where the tomb of the Apostle James lies. The scallop shell is a well-known symbol of pilgrimage.