Air-flown Live French Gillardeau Speciale Oysters
The Jewel of French Gastronomic Heritage
PHP 12,299.00
Fresh Scallops St. Jacques from France
Candy of the sea
PHP 13,780.00
Preorder — We will import it just for you
Delivery date confirmed at checkout
Approx. 2kg
PHP 13,780.00 each
Chilled — Packed with thermal insulation & ice gel
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
A classic shellfish, these scallops are tender in texture, with a sweet, nutty taste. The Scallops St. Jacques are delightful and unique, and will shine in your next dinner.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Fresh Scallops St. Jacques from France
Candy of the sea
A classic shellfish, these scallops are tender in texture, with a sweet, nutty taste. The Scallops St. Jacques are delightful and unique, and will shine in your next dinner.
PHP 13,780.00
Preorder — We will import it just for you
Delivery date confirmed at checkout
Approx. 2kg
PHP 13,780.00 each
Chilled — Packed with thermal insulation & ice gel
You’re PHP 3,000.00 away from free delivery in Metro Manila
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes From The Curator
Scallops are often called “candy of the sea,” for their mild and sweet flavor. These fresh Scallops St. Jacques also have a slight nuttiness to them, reminiscent of hazelnuts or of almonds. Their texture is tender and buttery, similar to that of lobster and crab. This is a truly unique and delightful shellfish, and will shine beautifully on your dinner table.
The Bow Tie Duck offers Scallops St. Jacques with shell, and without shell.
Preparation And Pairings
In France, scallops are called Coquilles St. Jacques. But in other parts of the world, Coquilles St. Jacques refers to a gratin, made with scallops in a wine and cream sauce, topped with grated cheese, and broiled to perfection.
But if you want to enjoy it the way the French do, the simplest way is the best. Pan sear your scallops with butter for about a minute each side, then serve with a sprinkling of fleur de sel, or a slice of truffle on top.
Pair with a chilled rose, or a dry white wine.
The Holy Scallop
The scallop shell is known as the emblem of the crusaders of the Order of St. James (or St. Jacques), one of Jesus’ 12 apostles. There is a legend that connects the two, being that he once saved a knight covered in scallops from drowning. The variation of that tale is that while his remains were being transported from Jerusalem to Spain, a knight’s horse fell into the water, emerging covered in scallops.
The scallop then became the symbol of St. James, and Medieval Christians would often have a scallop shell symbol on their clothing when they made the pilgrimage to Santiago de Compostela in Spain, to the shrine of St. James.
Storage Instructions
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
Scallops are often called “candy of the sea,” for their mild and sweet flavor. These fresh Scallops St. Jacques also have a slight nuttiness to them, reminiscent of hazelnuts or of almonds. Their texture is tender and buttery, similar to that of lobster and crab. This is a truly unique and delightful shellfish, and will shine beautifully on your dinner table.
The Bow Tie Duck offers Scallops St. Jacques with shell, and without shell.
In France, scallops are called Coquilles St. Jacques. But in other parts of the world, Coquilles St. Jacques refers to a gratin, made with scallops in a wine and cream sauce, topped with grated cheese, and broiled to perfection.
But if you want to enjoy it the way the French do, the simplest way is the best. Pan sear your scallops with butter for about a minute each side, then serve with a sprinkling of fleur de sel, or a slice of truffle on top.
Pair with a chilled rose, or a dry white wine.
The scallop shell is known as the emblem of the crusaders of the Order of St. James (or St. Jacques), one of Jesus’ 12 apostles. There is a legend that connects the two, being that he once saved a knight covered in scallops from drowning. The variation of that tale is that while his remains were being transported from Jerusalem to Spain, a knight’s horse fell into the water, emerging covered in scallops.
The scallop then became the symbol of St. James, and Medieval Christians would often have a scallop shell symbol on their clothing when they made the pilgrimage to Santiago de Compostela in Spain, to the shrine of St. James.
Store your fresh shellfish in the fridge, keeping the temperature between 0 to 5°C. Place it in a bowl with ice at the bottom—or if you have the room, place ice in a large bowl, then place the shellfish in a slightly smaller bowl to sit in the large one—and cover everything up with a wet paper towel. To enjoy them at their freshest, please consume them within 48 hours.
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