Specie: Mizuhopecten yessoensis
Habitat: Captură sălbatică
Pescuit: Pacific NV (FAO 61)
Unealtă: drage
Procesat: Indonezia
CLAMS (75.00%), water, stabilizer: E 451; acidity regulator: E 331
Allergens: MOLLUSCS. May contain traces of FISH and CRUSTACEANS.
Average nutritional values per 100g:
Energy: 242 kJ / 58 kcal
Fat: 0.90 g
of which saturates: 0.40 g
Carbohydrates: 5.30 g
of which sugars: 0.00 g
Protein: 7.10 g
Salt: 2.10 g
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with a paper towel.
Being individually quick frozen (IQF), you can take out one while the rest remain frozen.
Consume only after thermal preparation.
N° 030 · CRUSTACEANS & SHELLFISH
Scallops
Hotate jumbo · sweet creamy meat · pan-seared
Japanese scallops, IQF, 10/20 count (10-20 pieces per pound). White and thick muscle, with firm and sweet meat. Fished in the Northwest Pacific, processed in Indonesia.
Sear until golden in just a minute and a half per side and remain tender inside. Easier to cook than they seem, they bring a touch of Michelin-starred restaurant to any plate.
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Specie: Mizuhopecten yessoensis
Habitat: Captură sălbatică
Pescuit: Pacific NV (FAO 61)
Unealtă: drage
Procesat: Indonezia
CLAMS (75.00%), water, stabilizer: E 451; acidity regulator: E 331
Allergens: MOLLUSCS. May contain traces of FISH and CRUSTACEANS.
Average nutritional values per 100g:
Energy: 242 kJ / 58 kcal
Fat: 0.90 g
of which saturates: 0.40 g
Carbohydrates: 5.30 g
of which sugars: 0.00 g
Protein: 7.10 g
Salt: 2.10 g
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 4-6 hours in the refrigerator, then pat dry with a paper towel.
Being individually quick frozen (IQF), you can take out one while the rest remain frozen.
Consume only after thermal preparation.
Saint-Jacques with celeriac purée
Saint-Jacques with celeriac purée
A restaurant plate built on the contrast between the caramelized crust of the scallop and a very fine celeriac purée.
Notes
A dry surface and a very hot pan make the difference. The timers start only after contact with the pan. If the scallops are smaller, watch the crust and take them out sooner. Don't cook them in several batches without cleaning out the burnt residue.
Velvet clam
Authenticity
Why it's worth it
Japanese scallops, also known as Hotate, wild-caught from the Northwest Pacific, jumbo size. The thick, white adductor muscle is sweet and creamy, a delicacy prized in Japanese cuisine. Sear them quickly in a hot pan, just one minute per side.
Culinary inspiration
How to enjoy
Thaw the scallops in the refrigerator and pat them until completely dry. Salt just before searing, then sear in very hot clarified butter for about a minute and a half on each side. Serve immediately over celery root puree; prolonged cooking will toughen them.
Food pairings
Serve them like this
◆ Celeriac puree with brown butter and almonds
◆ Risotto al limone with mascarpone
◆ Beurre blanc sauce with herring caviar
◆ Salad with roasted beetroot, oranges and pistachios
◆ Elegant dry white wine (Chablis or Pouilly-Fumé)
