Large Diver Caught Sea Scallops Alive in shell
**Please note as this is a live product and requires time to harvest, orders will ship the following week**
Foodies consider eating scallops alive a delicacy since they have a unique and fresh flavor.
The texture of live scallops is also thought to be softer than that of previously frozen or cooked scallops.
What part of the scallops can we eat?
The scallop's muscle, which is the component that is most frequently eaten, can be thinly sliced and deep-fried as scallop chips or cut and served raw in dishes like sashimi.
Additionally, the muscle can be roasted, grilled, or pan-fried.
Cooking can also be done with the skirt, which is the part of the shell that is edible.
It is frequently included in stews and soups and can be grilled, fried, or baked.
The scallop's roe (or eggs), which can be served raw or cooked, is also regarded as a delicacy in some cultures.
Overall, the scallop's pieces can be utilized in a wide range of foods and culinary styles, including tempura and raw sashimi.
Scallop crudo like a top chef:
- 15 scallops
- 2 lemons, juiced
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 small red onion, thinly sliced
- A handful of fresh basil leaves
- Clean the scallops by removing the muscle that runs along the side of each one.
- Thinly slice the scallops into rounds and place them in a bowl.
- Toss the scallops with the lemon juice and olive oil.
- Season the scallops with salt and black pepper.
- Arrange the scallops on a plate and sprinkle with sliced red onion.
- Garnish with fresh basil leaves.
- Serve immediately and enjoy!
Note: For a variation, you can also add diced avocado, cherry tomatoes, and a drizzle of balsamic vinegar.
Have more questions? check out our Frequently Asked Questions page.