 |
| Connemara scallop |
Finally I managed to order on line live Connemara scallop on the shell. They smelled ozone, very alive and is hard to open.
Tried raw and baked, the flesh is dense, sweet, firm yet tender, have to say the texture is better than the French Brittany scallop, which is good already.
 |
| Connemara scallop raw |
 |
| Connemara scallop baked |
To bake, season with a little salt and olive oil, 180˚C for 8 minutes, for a translucent middle.
No comments:
Post a Comment