Small Scallop

Ingredients: 
Scallops 

Description:
40/60 size scallops.

Defrosting method:
Take the scallops out of the box, place in cold water for about 30 minutes and let them thaw. Ready to cook.

SCALLOP CEVICHE
BACON, CHEESE AND SCALLOPS SKEWERS
SEARED SCALLOPS ON CREAMY PARMESAN COUSCOUS
Regular:11.69$
Format:200g
Caliber:40/60
UPC628504106068
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Scallop Ceviche with Grapefruit

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Ingredients:
  • 200 g thawed 40/60 scallops Seafood Canada
  • 1 grapefruit (juice and supremes)
  • 10 branches of fresh chives
  • 1 tablespoon of honey
  • 1/2 fennel bulb cut into small pieces
  • A dash of olive oil
  • Salt and pepper to taste
  • 1/2 squeezed lemon (juice)
Preparation:
  • Cut the scallops into small pieces of the same size.
  • Then put all ingredients in a large bowl.
  • Mix well and marinate in the refrigerator for about 2 hours stirring a few times.
  • Serve in beautiful verrines with bread croutons or crackers.
  • Scallop Ceviche with Grapefruit

Scallop Ceviche with Grapefruit

Bacon, Cheese and Scallops Skewers

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Ingredients:
  • 400 g Fruis de mer du Québec small scallops
  • 30 ml maple syrup
  • 15 ml low-sodium soy sauce
  • Pepper, to taste
  • 450 g bacon, cooked and sliced
  • 160 g firm cheese, cut in cubes
Preparation:
  1. Place the scallops, the maple syrup, the soy sauce and the pepper in a bowl. Marinate in the refrigerator for at least 4 hours. Strain the scallops.
  2. In a nonstick skillet over high heat, fry the scallops in 15 ml of olive oil, about 1 minute per side, or until they’ve caramelized.
  3. Assemble the skewers by alternating pieces of scallops, bacon slices and cheese cubes.

Bacon, Cheese and Scallops Skewers

Seared Scallops on Creamy Parmesan Couscous

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Ingredients:

Couscous

  • 5 ml butter
  • 1/2 white onion
  • 250 g Israeli couscous (also known as ptitim)
  • 500 ml low-sodium chicken stock
  • 60 ml 15% cream
  • 15 ml chives, chopped
  • 60 ml grated Parmesan cheese
  • Salt and pepper, to taste

Scallops

  • 400 g Seafood Canada scallops
  • 5 ml butter
  • 15 ml olive oil
  • Salt and pepper

Kale chips

  • 2 heads of kale
  • 60 ml grated Parmesan cheese
  • 60 ml olive oil
  • Salt and pepper
Preparation:
  1. Melt butter in a medium saucepot on medium heat, then grill the onion 5 minutes or until tender. Add the garlic and Israeli couscous. Cook and continue stirring for 2 minutes. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer over low heat for 20 minutes or until the “couscous” pasta is al dente. Add the cream, chives and Parmesan cheese. Season to taste and mix.
  2. Meanwhile, in a skillet over high heat, pour in the oil and melt the butter. Brown the scallops for 1 to 2 minutes per side. Serve the scallops over the couscous.
  3. Preheat the oven to 150 °C. Remove the stems from the kale leaves before tearing the leaves into strips. Distribute on a cooking sheet. Add the oil, salt, pepper and Parmesan cheese. Bake 25 minutes or until the kale begins to crisp.

Seared Scallops on Creamy Parmesan Couscous