Canadian scallops, size L, approx. 7 pieces

The deep-sea scallop placopecten magellanicus, which is harvested at depths of up to 120 m and has a smooth shell, is considered by connoisseurs to be the best of all. In principle, larger mussels taste more aromatic and have a better texture. Scallops in colder waters grow slower than scallops in warmer waters and therefore have more time to build up aroma and texture. That is also one reason why the deep sea variant is superior to the shallow water variant. Small scallops are very suitable for ragouts and as a soup, while the larger ones are better suited as carpaccio or for the supreme discipline, the perfectly fried scallop. The scallops, which are individually glazed immediately after being caught and frozen on board, can be removed and thawed individually. After defrosting, the mussels can be used for countless preparation methods: grilling, roasting, as a carpaccio, as an appetizer or fried.