Cassolettes, chaplains and individual cooked scallops in shells

Scallop and seafood x6 780g VERRIÈRE TRAITEUR

Served in real scallop shells, this dish combines scallop meat (Zygochlamys patagonica or Pecten maximus depending on supply) and assorted seafood in a creamy sauce, topped with golden breadcrumbs. Each tray contains 6 individual gratins (780 g total). Ready to serve after reheating, this refined yet traditional preparation has been selected by Le Delas, your trusted wholesaler at Rungis, for professional use and consistent quality. Culinary uses Serve warm as a starter, accompanied by salad or toasted bread. Also ideal for festive buffets or gourmet meal trays. Can be plated or served directly in the shell for a classic presentation. Storage and handling ► Available fresh or frozen – store at 0 °C to +3 °C or –18 °C ► Reheat in oven at 180 °C for 15–20 minutes ► Do not refreeze once thawed ► Consume quickly after opening

Royal scallop shells x4 600g MAISON VALENTIN

These royal scallops (Pecten maximus) feature plump, fresh adductor muscles selected by Maison Valentin. Their firm, white flesh offers a delicate texture and a mild, slightly sweet flavor typical of this premium species. Packaged in a tray of 4 scallops totaling 600 g, perfect for fine dining. Picked by Le Delas. Culinary uses Ideal for pan-searing, grilling or serving raw as carpaccio. Perfect for refined starters, seafood dishes or recipes with light sauces. Their generous size also suits elegant main courses. Storage and preparation advice ► Keep between 0 °C and +4 °C ► Consume shortly after receipt ► Handle carefully to maintain quality ► Do not freeze to preserve texture and flavor