Scallops Dieppe 2-3 pc/kg.

Dieppe scallops 2–3 pieces per kg

Whole scallops from Dieppe on the coast of Normandy, France. These generously sized scallops are valued for their delicate, slightly sweet flavour and tender, meaty texture. Supplied in the shell, they can be opened and cleaned just before preparation.

Flavour & texture

The white scallop meat has a delicate, slightly sweet flavour with a subtle briny character. When cooked carefully, it stays tender and succulent with a pleasant bite.

Culinary uses

Once opened and cleaned, the scallop meat is suitable for pan-frying, grilling and oven-baking. Pat the meat dry before frying and leave enough space between the scallops to allow the exterior to colour. Pair with cauliflower purée, leeks, fennel, lemon or a light butter sauce. The cleaned shell can be used for an elegant presentation or a gratin preparation.

Product specifications

• Species: Scallop
• Scientific name: Pecten maximus
• Origin: Dieppe, Normandy, France
• Catch area: To be confirmed
• Production method: Wild-caught
• Catch method: Trawls
• Cut: Whole scallop
• Presentation: In the shell
• Condition: To be confirmed
• Storage temperature: 0–2 °C
• Size grade: 2–3 pieces per kg
• Packaging: 6 kg
• Allergen: Molluscs

Weight & packaging

The size grade of 2–3 pieces per kg refers to whole scallops, including their shells. A 6 kg pack contains approximately 12–18 scallops. The weight of edible scallop meat is lower.