Canadian scallops, size M, 44-66 pieces

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