Caught not far from the coast of Normandy, Label Rouge king scallops are a favorite among seafood aficionados. They are easy to cook and can be eaten either cooked or raw, depending on your preference!
What you need to know
King scallops are easy to identify by their valves. Red-Label Normandy king scallops (Pecten maximus) have a curved lower valve and a flat upper valve. However, their cousins, bay scallops, have two curved valves. Another difference is that the large shell of the king scallop, which is around 5 inches across, includes both a nut and coral.
You can eat them raw or after cooking them for 3-4 minutes to best appreciate their creamy texture and delicate flavor. The white nut is sweet with a hazelnut finish, and the coral has a stronger marine taste.
You can purchase king scallops fresh between mid-November and mid-April in two forms, either still in the shell from the fish market or shucked (nut and coral only) and packaged with Red Label certification.
In French, these scallops are known as "St. James' scallops." Pilgrims walking along the Way of St. James would gather these shells from the beaches in Galicia, Spain as a souvenir. The scallop shell became a symbol of their journey.
Nutritional benefits
Low in calories. Very low in fat and carbohydrates. The coral is rich in nutrients, including magnesium, calcium, phosphorus, iodine, zinc, vitamin B12, selenium, and omega-3 fatty acids.
Editor's note
« Open the shell by sliding the tip of a long, thin knife between the two valves. Push the blade in to sever the muscle, then twist it to open the shell. Remove the nut and coral without puncturing the black pouch. Rinse under tap water. Never soak in water. »
Pair with
Riesling, Chablis, Pouilly-Fuissé, Sancerre, or Normandy cider
Tags
