Atlantic scallops (Pecten maximus) are raw shelled scallop meats, individually quick frozen (IQF), caught in the Atlantic off Scotland. The 8/12 grade (8-12 pieces per pound) means large, meaty pieces, ideal for searing and elegant plating. Without glazing, the weight is real, with no added water. Professional carton of about 10 kg.
About the Scallops
These are the white meats of the great Atlantic scallop (Pecten maximus, King scallop), shelled and frozen raw. The large 8/12 grade gives generous pieces with a sweet, delicate flavour and firm texture, prized in fine dining.
Origin: Scotland, IQF Frozen
Caught in the cold north-east Atlantic off Scotland, the scallops are individually quick frozen (IQF) soon after landing. IQF lets you take only the quantity you need, with a steady year-round supply and no waste.
Without Glazing: Real Net Weight
This product is supplied without glazing, so the carton weight is the real weight of scallop meat, with no added water or ice. You pay for product, not glaze, and the scallops sear cleanly without releasing excess liquid.
How to Cook Them
Thaw slowly in the refrigerator, then pat the meats thoroughly dry. Sear in a very hot pan for 1 to 2 minutes per side until golden and caramelised; avoid overcooking to keep them tender. They are equally good gratinated, in risotto, in pasta or as a carpaccio when sashimi-grade.
Storage
Keep frozen at -18 °C. Once thawed, do not refreeze; keep refrigerated and use within 24 hours after cooking. Handle within the cold chain to preserve quality.
Delivery in Switzerland by LAPA
LAPA delivers frozen seafood under a controlled cold chain to restaurants, hotels and delicatessens across Switzerland, from Zurich, Basel and Bern to Lausanne, Geneva, Lugano and St. Gallen. Where our own fleet does not reach, we ship with trusted partners such as Swiss Post and Planzer.
Who It Is For
Ideal for chefs, restaurants and hotels that want large, premium Atlantic scallops for searing and fine plating, with the convenience and consistency of an IQF format.
