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About this item
Whole scallops still resting in their fan-shaped shells, each topped with a bright orange coral. The adductor muscle is plump and translucent, with a clean, faintly sweet flavour that turns firm and silky the moment it meets heat. Steam them in the shell with garlic and vermouth, or lift the meat out and sear it hard in butter for no more than a minute a side.
Key Features
Product Information
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