Scallop Rillettes
Recipe inspired by the French coast
Fine & creamy texture
Mediterranean Flavors
A fine and elegant recipe, with delicate iodized accents.
These scallop rillettes are carefully prepared, enhanced with a little pollack, herbs, and a smooth cream for a melt-in-the-mouth texture and perfectly balanced finesse. The subtle combination of the softness of the butter, the delicate flavor of the scallops, and the marine touch of the white fish offers a refined flavor profile that is accessible to all.
Maison Fayard perpetuates the traditions of French fine foods with rigor and passion , selecting noble ingredients to offer an authentic, simple and generous taste experience.
Ingredients
Scallops*, Pollock*, Liquid cream, Shallots, Carrots, Butter, Wheat flour, Milk proteins, Salt (Guérande), Parsley, Garlic, Pepper.
*Chlamys opercularis — *Pollachius virens
Allergens: Contains: Scallop, Pollock, Milk, Wheat.
May contain: Other mollusks, Celery, Mustard, Nuts.
Storage
Store at room temperature.
After opening, keep refrigerated and consume within 2 days.
Best before date on the lid.
Average nutritional values per 100 g
Energy: 608 kJ / 146 kcal
Fat: 8 g, of which saturated fat: 5 g
Carbohydrates: 5 g, of which sugars: 2 g
Protein: 13 g
Salt: 1.7 g
Cholesterol: 45 mg
Potassium: 125 mg
Calcium: 20 mg
Iron: 1 mg
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Food pairings & tasting tips
Perfect match
Enjoy on toasted bread or warm focaccia , accompanied by Maison Fayard black olives or sweet and sour pickles for an aperitif plate to share.
For the glass, opt for a dry white with saline notes like a Picpoul-de-Pinet or a Muscadet sur lie, or even a glass of chilled rosé with a Mediterranean accent.
Fayard House Council
Remove the rillettes 15 minutes before serving so that they can express all their aromatic richness .
The product is best enjoyed chilled but not iced .
Serve with a few arugula leaves or a twist of lemon for a refined and fresh presentation .
Perfect as an aperitif , a light starter or with a seafood platter.
100% French product
Guaranteed origin, local recipes.
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