akobsmuscheln ohne Schale auf Eis auf weißem Teller
Rohe Jakobsmuscheln auf mit Eis bedecktem Teller
Schale einer Jakobsmuschel vor weißem Hintergrund
Nahaufnahme von rohen, ausgelösten Jakobsmuscheln auf Eis
akobsmuscheln ohne Schale auf Eis auf weißem Teller
Rohe Jakobsmuscheln auf mit Eis bedecktem Teller
Schale einer Jakobsmuschel vor weißem Hintergrund
Nahaufnahme von rohen, ausgelösten Jakobsmuscheln auf Eis

French scallop

Scallop meat

CHF 46.99*

CHF 93.98 / kg

The French scallop is also known as the Atlantic deep-sea scallop or pilgrim scallop. With its firm, succulent flesh and delicate, slightly sweet flavor, it's a favorite in fine dining. Thanks to its sashimi certification, you can even enjoy it raw.

Firm, white flesh with a delicate aroma

Shock frozen for optimal quality

Ready for cooking

Frozen, for a freshly caught taste

Variants:

CHF 46.99*

CHF 93.98 / kg

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Product description

French scallops - a treat for gourmets


French scallops are among the finest classic seafood delicacies: delicate, almost creamy flesh with a firm yet buttery texture. The flavor is clean, slightly sweet, with a subtle nutty aroma that truly comes to life when seared. Bring the pleasure of fine dining into your own home and prepare these exquisite scallops exactly to your liking – raw, confit, or seared.

Scallops can make up an impressive dish with minimal effort, whether as an elegant appetizer or a special main course. If you haven't cooked with scallops before, you'll find some tips for preparing scallops in our blog post.

Jakobsmuschel wird aus Schale gelöst
Rezeptbild mit gebratenen Jakobsmuscheln auf Erbsenpüree mit Kresse

Preparing scallops - easy & delicious


Scallops are incredibly versatile in their preparation, allowing you to unleash your creativity in the kitchen. How about scallops on pea puree for example? Or you could combine them with a delicate velouté sauce and homemade herb oil. For a truly special occasion, try scallops with caviar and bacon – you can find more recipes in our world of recipes.

Perfectly suited for:

Risotto

Special occasions

Sashimi enjoyment

French scallops - a treat for gourmets


French scallops are among the finest classic seafood delicacies: delicate, almost creamy flesh with a firm yet buttery texture. The flavor is clean, slightly sweet, with a subtle nutty aroma that truly comes to life when seared. Bring the pleasure of fine dining into your own home and prepare these exquisite scallops exactly to your liking – raw, confit, or seared.

Scallops can make up an impressive dish with minimal effort, whether as an elegant appetizer or a special main course. If you haven't cooked with scallops before, you'll find some tips for preparing scallops in our blog post.

Jakobsmuschel wird aus Schale gelöst

Preparing scallops - easy & delicious


Scallops are incredibly versatile in their preparation, allowing you to unleash your creativity in the kitchen. How about scallops on pea puree for example? Or you could combine them with a delicate velouté sauce and homemade herb oil. For a truly special occasion, try scallops with caviar and bacon – you can find more recipes in our world of recipes.

Perfectly suited for:

Risotto

Special occasions

Sashimi enjoyment

Rezeptbild mit gebratenen Jakobsmuscheln auf Erbsenpüree mit Kresse

Ingredients

Variant: 500 g (22-33 pieces/pack)


Ingredients: Boneless scallop meat


Allergens: Molluscs, may contain traces of crustaceans and fish


Defrosting instructions:

  • The optimal defrosting method - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version – for those who decide at the last minute: If you're in a hurry, this product can be thawed in a water bath within 1 hour. The water should be cold to lukewarm.

Here you can find all the information about our defrosting instructions.


Storage & Shelf Life:

Store this product in the freezer at a minimum of -18°C. You can find more details about storing frozen seafood in our How To guide. . We guarantee a minimum shelf life of 3 months after delivery. The exact best-before date can be found on the product label.

Nutritional information (per 100 g)

Energy value (kJ/kcal) 354/83.6
Fat (g) 0.84
- of which saturated fatty acids (g) <1
Carbohydrates (g) 1.15
- of which sugars (g) 0
Protein (g) 17.9
Salt (g) 0.34

Origin

The scientific name for the scallop is pecten maximus. Scallops are caught using trawls in the Northwest Atlantic (FAO 27).
Manufacturer: Cinq Degrés Ouest, 22 Boulevard Jean-Pierre Calloc'h, CS 40002-56324 Lorient Cedex, FR

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