scallops

...Premium scallops, carefully selected for their size, freshness, and flavor.

...Breaded surimi scallops...

...True Abbey Beer. Very balanced, with a nice roundness. A round & smooth beer. It features malty notes along with intense fruity notes that contribute to its roundness. Subtle floral and hoppy notes in the finish. This is a beer that is balanced with body. Style: Blonde Beer Alcohol: 6.4° Malts: Pilsen, Munich 25, Abbey, and Wheat Hops: Golding, Challenger, and Strisselspalt IBU: 21 Cheese: Ecume de Wimereux, Gorgonzola, Fruity Comté Meat: Pork (Orloff roast) Fish: Pan-seared scallops Dishes: Potjevelsh...

...Scampi Shrimp Sauce - simply delicious! For the tastiest scampi and shrimp ever. The aromatic sauce is a spicy blend with garlic that perfectly enhances the flavor of grilled or fried scampi and shrimp. Also delicious with other shellfish, crabs, or scallops, and pairs well with vegetables, tofu, and feta cheese. Content: 22.00 g Item No: 500088...

...Transform your Synergy Grill to part grill, part griddle Constructed of mild steel with a satin finish Ideal for cooking such foods as fine fish, scallops, bacon, burgers, eggs and onions ** Ask for a quote **...

...Wild scallops with coral from the North East Atlantic. The product is frozen and packaged in a bag. Weight: 300g...

...Scallops in Parsley Sauce: Drizzle the scallops with lemon juice, and season lightly with salt and pepper. Chop some parsley. Peel and crush the garlic. Mix together. Heat oil in a pan and grill the scallops for 1 to 2 minutes on each side. Add the garlic and parsley mixture and stir. Deglaze with white wine and let it reduce for 2 minutes. Serve hot; it's a delight!

...Spice blend for fuity-mild curry dishes, soups and sauces, light-coloured meats. - Hela Curry Mahima 300g, Spice blend Spice blend for fuity-mild curry dishes, curry soups and sauces, scallops, shellfish and crustaceans, fish and light-coloured meats. Severity level: + Without additives to be declared on menus (as per §9 of "Zusatzstoff-Zulassungsverordnung", Germany). Hela. We are your...

...Bois des Fées Rosé AOP Coteaux d'Aix-en-Provence Rosé organic wine Grape varieties Syrah 60% - Cabernet Sauvignon 30% and Grenache 10%. Tasting The palate is powerful and complex. - Texture: expressive and warm. - Aromas: melon, vine peach and fresh red fruits. - Finish: crescendo on notes of grapefruit and barley sugar and barley sugar, with a nice vivacity. Food Pairings: - Lobster with Armorican sauce. - Pan-fried scallops with citrus sauce. - Sliced duck with cranberry sauce. - Japanese cuisine. - Red fruit charlotte. ...

... salads, mixed salads, tabbouleh...) Grated carrots, artichoke hearts, beetroot, avocado, tabbouleh, chicken breast, deglazing scallops. Excellent in your desserts. The vinegar can also be diluted in still or sparkling water to create a refreshing summer drink. 100% natural: no coloring or artificial flavoring.

... of flowers and white fruits, with hints of menthol. Crisp attack on the palate. Develops with notes of lemon and a refreshing minerality in the finish.","GRAPE VARIETIES":"20% Grenache Blanc 20% Ugni Blanc 20% Marsanne 20% Roussane, 20% Clairette\nAlcohol Content 13°","FOOD PAIRINGS":"Pan-seared scallops in butter. Hard cheeses like Comté.\nRare wine. Best enjoyed between 10 and 12°C."}...

Since 1960, our team of chocolatiers has produced thousands of chocolates each year, always respecting the artisanal tradition with patience and care. La Royale Normande is committed to excellence by making its own praliné, which guarantees unique and deep flavors for us and for you. The advantage of this approach is the ability to monitor the praliné recipe and the quality of the finished product...

...The smooth and fruity note of fruit pulp vinegars adds a surprising touch of exoticism to your dishes. The mango pulp vinegar pairs wonderfully with white fish and scallops. Ingredients: Mango pulp (42%), white vinegar 8° (41%), sugar, gelling agent: pectin.

... provides a sensation of indulgence on the palate. The anise is very well integrated and expresses itself with a taste of licorice. Notes of gingerbread, rancio finish. Tasting suggestions As a typically Basque digestif at the end of a meal. In cooking, PATXAKA is used to deglaze your sautéed prawns or scallops or to flavor your pancake batter.

...With a strong partnership with fishermen, we can offer our customers a wide range of shellfish throughout the year: Whelks – Periwinkles – Cockles – Clams – Razor clams – Scallops – Venus clams – Tellins – Knife clams – Almonds – Clams – Extra cultivated samphire Packaging: bulk by kilo – bulk 3kgs – in modified atmosphere trays: 4x500g – 1kg...

... perfectly supports the whole. A cuvée meant for the table that will pair beautifully with foie gras, scallops, or fish in sauce. A true delight! Volume: 75cl Type: White Wine Grape Variety: 100% Sauvignon AOC: Sancerre Aging: Ready to drink now and can be kept until 2031 Serving Temperature: 10-12°C...

... 18 cm. The strength of its aroma, both in scent and taste, makes it an exceptional ingredient that will add roundness and sweetness to your preparations. For example, you can use 1/3 of the seeds from the pod to flavor 50 cl of milk for desserts, or 1/4 in a cream sauce that will perfectly accompany sautéed scallops. If you are looking for a sweet and comforting flavor, gourmet Bourbon vanilla will surely satisfy you. Weight: 35 g Origin: Madagascar...

...Mouth Superb entry on the palate, ample and caressing. The wine begins to melt, captivating with the elegance of its texture. Complex flavors of candied white fruits and spices. Long, smooth finish, without flabbiness, with notes of chestnut jam. Food pairing: raw or semi-cooked foie gras, scallops, oysters, hard cheeses or blue cheeses. Eye: golden yellow color. Nose: intense, fine fruity and...

...Traditional Hollandaise sauce is a warm emulsion of butter, egg yolks, and lemon, and can accompany fish, vegetables, and even grilled meats. Delicious with sole fillets, salmon, cod, mussels, salsify, broccoli, cauliflower, asparagus, new potatoes, scallops, etc. Also delightful as a topping with a bouchée à la reine.

...IGP Chardonnay Cuvée O'Vent Domaine du Moulin de l'Horizon Color: White Grape Variety: 100% Chardonnay Vinification: Gentle pneumatic pressing and cold settling. Controlled alcoholic fermentation between 16 and 17 °C. Aging: Tank. Bottling: At the estate. Volume: 75 cl Tasting: A fresh and light Chardonnay with beautiful minerality, a very refreshing wine. Aging Potential: 1 to 2 years. Food & Wine Pairing: Ideal as an aperitif with scallops. Volume: 75 cl Color: White...

...Symphony of tomato, garlic, parsley, and thyme. A "Nature" fragrance that will enhance your vegetables, white meats, fish, scallops, and elevate your raw vegetables or spice up your sauces. Weight: 0.100 kg...

...Silver Medal International Challenge Gilbert & Gaillard 2019 VINTAGE: 2017 GRAPE VARIETY: Chenin. TERROIR: Clay-sandy. VINIFICATION AND AGING: Gentle pressing of sun-kissed grapes. Aged in oak barrels on fine lees to extract a complex structure. APPELLATION: AOP Anjou Blanc. TASTING NOTES: Bright, light gold color. Aromas of yellow-fleshed fruits, heady floral notes, and spicy hints (vanilla). Full-bodied with richness and volume. FOOD/WINE PAIRING: Sauced fish, scallops, smoked hams, cheeses. SERVING TEMPERATURE: 9°C. Carton of 6 bottles of 75cl...

...Buy the best Galician scallops at www.pescAvante.es...

... ham, cheese, and eggs to enjoy a complete galette, and for the more gourmet, with a leek fondue or scallops with vegetables... Rolled with garlic and herb cheese and ham or salmon, cooled, then cut into small rounds, they will accompany your appetizers. Designed to be the diameter of a frying pan (approximately 27 cm). In the package, it is kept under protective atmosphere by an oxygen absorber: this delays the natural oxidation of the galette while the package is closed.

... ingredients from farmers and other suppliers, will entice food lovers with favourites such as Roast Sea Scallops, Celeriac Puree, White Truffle Oil and one of our impressive signature SoufflésThe Box Tree represents a combination between 21st century efficiency and exquisite good taste. Whilst the kitchen boasts the latest equipment, the restaurant features a collection of art and antiques which define the style and luxury for which the Box Tree is famed.

... welfare legislation. Trust in us to deliver only the highest quality poultry. We now supply a wide range of frozen good value and quality speciality products suitable for pubs and restaurants: Cooked duck breast Pork Meaty Ribs Pork collar Raw king Prawns / Cooked and peeled prawns Crevettes (cooked, head on, shell on king prawn) Scallops Mussels...

... are worldwide. Our frozen cooked octopus legs, carabineros, gamba rojas and other products are Marine branded. We are the leading company in the trade of Frozen Lobster tails, Frozen Atlantic Scallops, Frozen Black Cod and Frozen Chilean seabass to Europe and the Middle East. All our seafood products are premium quality. Most of Marine customers are wholesalers and restaurants. For this reason, our frozen seafood export operations cover 90% of our trade. In order for the products to have a smooth journey, we do all the paperwork and packaging in consultation with our customers.

For over 35 years, Corse-Marée has been the specialist in quality seafood products. Corse-Marée serves professionals in the areas of Greater Bastia, Saint Florent, Balagne, and the eastern coast up to Porto Vecchio. Corse-Marée offers you: live shellfish, products from local fishing, as well as a wide selection of fresh fish and shellfish from the best French fishing ports. Corse-Marée also sells ...