Coquille St. Jacques? We have some cool bases……

By / 11th October, 2016 /

Scallops have traditionally been used as a base for seafood gratins, appetizers, baking and serving seafood. And why not? We do come across seafood restaurants and imaginative home gourmet chefs trying to go one extra step from time to time, and we think the Mexican scallops with the orange colour are a great choice. Do look at some of the images in the pictures. The melon shells in smaller sizes have been ordered over the years and the abalone shells make for great table décor. Might need to check the handbags at the end of the evening though!