COQUILLES ST. JACQUES
Zygochlamys patagonica
Origin : U.S.A.
Catch : Wild-Caught
Harvest Method : Trawls
Scallops prepared on the half-shell with mushrooms and shallots in a creamy white wine sauce, topped with a layer of gruyere cheese.
- Appetizer
- Responsibly Sourced
- Wild-Caught
Ingredients
Scallops, Cheese (Pasturized Milk, Salt, Cheese Cultures, Enzymes), Mushrooms, White wine (Water, Neutral Spirits, Invert Sugar, Salt, Malic Acid, Natural Flavour, Potassium Sorbate, Potassium Metabisulfite), Heavy Cream (Skim Milk, Mono and Diglycerides, Polysorbate 80, Carrageenan), Onions, Egg, Butter (Sweet Cream, Salt), Corn Starch, Spices.
Certifications
Allergens
- Shellfish
- Milk
- Egg
- Sulphites
Safe Handling Instructions
Keep frozen until use. Thaw in refrigerator. Cook to an internal temperature of 72°C (160°F). Refrigerate leftovers. Always wash your hands before handling.
Suggested Cooking
For best results, cook from thawed. Thaw the coquilles in the refrigerator. Take the thawed coquilles out of the tray and place them on a baking sheet. Place the baking sheet on the top rack of the oven. Broil the coquilles on high for 5 minutes or until the cheese starts to brown.Related Culinary Experiences
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