WILD RUSSIAN SEA SCALLOPS
NOW BEING SERVED

Our Executive Chef has just had a delivery of Russian Sea Scallops from the Bering Sea.

The scallop is possibly best known for its beautiful and distinctive shell. It has been captured in works of art including by Titian & Botticelli.

Scallops are bivalve molluscs with scallop-edged, fan-shaped shells. The shells are further characterized by radiating ribs or grooves and concentric growth rings. Near the hinge, where the two valves (shells) meet, the shell is flared out on each side forming small "wings". Just inside each valve along the edge of the mantle is a row of short sensory tentacles and a row of small blue eyes.

Scallops are active swimmers gliding freely through the water and over the sea floor by snapping their shells together.

The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Scallops have a distinct, sweet odor when they are fresh.

The sea scallop (Plactopecten magellanicus) is the largest commercially available scallop, growing up to 20 cm (8 in) in diameter. Sea scallops are harvested and rarely survive the trip to the water's surface, so they are usually shucked immediately after capture. Because of the depths from which they are harvested sea scallops are also called Atlantic deep-sea scallops. 100g of sea scallops contain less than 1g fat & 16.7g of protein.