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King Scallops

King Scallops
List Price: £22.95
Availability: 2 Working Days
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The finest, cleanest king scallops, roe on, no shell. From the North Atlantic. Frozen and glazed at source. The size of ping pong balls. In French, noix St. Jacques (St James' nuts)
Easy to prepare for a splendid starter,or main.
800g drained weight
 800g Minimum. They come as 1kg including ice glaze. 6-8 starters, 4 main courses.
Defrosting instructions
 These need to be defrosted. Defrost in salted water (this stops them drying out, or absorbing fresh water. The fishermen of old would shell their scallops and drop them in a bucket of fresh water, prior to selling them on to the fishmongers)
Add half a cup of boiling water to 2 teaspoons of salt, stir. top up with a pint or so of cold water, enough to cover your scallops. Leave to defrost for 1-1½ hours.
Pat dry, and your scallops are ready to use, as fresh.

Barbecue
 B.B.Q These barbecue beautifully on skewers. Alternate between green pepper, and/or button mushrooms, marinate for half an hour. Then just heat through, and let them get a little seared, for a most opulent garden treat. 

Marinade: Make a marinade of 3 parts olive oil, 1 part white wine vinegar, 1 part dijon mustard, 1 part fresh chopped coriander, and seasoning. Mix together and pour over the skewers. You can barbecue them immediately, or they will keep in the refrigerator for up to 12 hours. Just cook 4-8 minutes
Pan Fry
 Pan-Fry: Simply pan-fry for a few minutes, until piping hot throughout. Or consult your favourite fish recipe book.
Fry in a 50/50 mixture of butter and olive oil. This will give them a lovely seared tan. You can fry with mushrooms and chopped green pepper for a bigger dish.
Serve on a bed of leafy salad.
Coquille St Jacques
 Make your own Coquille st Jacques. You will have to be confident of making a good white wine sauce. Then add scallops and other ingredients of your choice (ideally mushrooms, prawns, and some white fish)
Pan fry the hard ingredients lightly. Add to the white wine sauce. Put in individual serving dishes, or empty scallop shells. Top with grated cheese. Oven bake for 15 minutes, at 180ºC.
You can add a layer of mashed potato before the cheese.
Nutritional Information
Typical values per 100g.

Energy                     501kJ  118kcal
Protein                                  23.2g
Carbohydrate                          3.4g
(of which, sugars)                  Trace
Fat                                         1.4g
(of which, saturates)                0.4g
Fibre                                      0.0g
Sodium                                 0.18g
Salt equivalent                        0.4g      

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