These large scallops come from the Saint-Brieuc bay in Brittany. They are mellow and tasty and far better and bigger than the commonly found scallop from South America. The Saint Brieux bay is reknowned for its large scallops.

Tasting : these scallops are carefully cooked with butter and a dash of Champagne fine. Warm them up in an oven for 15 minutes at 180°C and serve with rice.

Composition : scallops (40%), water, corn flour, white wine, butter (4%), milk powder, salt, Cognac fine de Champagne (0.4%), aroma, soy lecithin, thickener (xanthan gum), white pepper, nutmeg, parsley.

Cannery : La pointe de Penmarc'h

Origin : Douarnenez, Bretagne (France)

See all the products of "La pointe de Penmarc'h"