King Scallops
This coldwater bivalve mollusk sourced from the Northeast Atlantic and the Irish Sea,
brings its delicate, delectable flavor and juicy meatiness to chefs tables worldwide.
Pecten maximus
Prepared roe-on or roe-off (coral ), by pan searing, baking or broiling in the half shell, or with pasta , noodles , wrapped in pancetta, or cold in salads the possibilities for serving this tender mollusc are endless.
Errigal Bay prepares King Scallops in many formats and in varying packaging sizes for food service and consumer markets