SCRUMPTIOUS SCOTTISH SCALLOPS
The scallops we serve in our restaurants are supplied by the original Loch Fyne Oysters company, located at the head of Loch Fyne in Argyll, Scotland. The scallops come from the waters of Loch Fyne itself, where conditions are great for scallop growth.
Did you know? - there are actually 300 species of scallop living in the world today. It is extraordinary to think that the scallops we regard as a delicacy today are almost identical to the scallops which were living in the sea as far back as 250 million years ago.
The King Scallops we serve (Pecten maximus) live on the seabed and, like mussels and oysters, they filter sea water, up to 200 litres per hour, to feed on microscopic plankton. Scallops can live up to 25 years but the ones which we eat are usually 4-6 years old.
The succulent white meat in scallops is mostly protein but it is sweet because it stores a sugar compound called glycogen. The white meat is actually the muscle which holds the scallop’s two shells together. It is also the muscle which can propel the scallop through the water like jet propulsion, by repeatedly clapping their shells together. By doing this the scallops swim swiftly but erratically to escape natural predators such as starfish.
Scallops have great fertility, and females are capable of producing hundreds of millions of eggs each year! The supply of scallops is self-perpetuating and sustainable, so you can look forward to enjoying scallops for many years to come.
One of our restaurants’ most popular starters is scallop - why not try some next time you visit us? We currently offer wonderful Grilled Scottish King Scallops served with haggis and garlic butter and when the new spring menu launches served with minted pea purée & crispy pancetta – we’re sure Robert Burns would have approved!