scallop garum handcrafted in Berlin

scallop garum

100ml

€16,90

scallop garum

€16,90 €169,00/L

incl. taxes. Shipping costs are calculated at checkout

Absolutely unique premium scallop garum from Ørland in exclusive cooperation with the two-Michelin-starred restaurant facil
Complex flavor profile of perfectly cooked scallop combined with delicate honey sweetness and intense umami
3 years of rum barrel aging for a deeply savory maritime elegance with warm roasted aromas

What sets our scallop garum apart

Scallop Garum – 3 Years Rum Cask Aged

Naturally fermented, unfiltered, alive, and handcrafted in Berlin.

This elixir is the result of an exclusive collaboration with Berlin'stwo-Michelin-starred restaurant faciland its chefJoachim Gerner. The base consists of exquisite scallops from Ørland, prized for their firm, sweet flesh. What accumulates as valuable trimmings during precision work in Michelin-starred gastronomy – the delicate roe (corail), the intensely flavored skirt, and pure scallop water – we have refined into a precious essence. Zero waste at the highest level.

Together with golden millet koji, hand-harvested sea salt, and clear spring water, this garum matured for over three years in a carefully selected rum cask. The golden millet contributes a subtle honey note that perfectly harmonizes with the natural sweetness of the scallop. During the long resting period, the lightly toasted cask wood imparts its warm, molasses-like rum nuances and deep roasted aromas to the garum.

The result is a scallop concentrate with a silky texture, in which the maritime umami profile and the subtle sweetness of the scallop merge with the complex notes of the rum cask. Just a few drops are enough to lend an incomparable, profound sophistication to sauces, vinaigrettes, or signature dishes.

How to use our scallop garum

This scallop garum is a highly concentrated umami bomb that will add unparalleled depth to your dishes. Just a few drops are enough to elevate everyday creations to restaurant-level.

Here are various recipe ideas:

Marinades & Glazes

Grilled Pork Belly: Mix garum with honey, garlic, and ginger. Brush it onto the pork belly while grilling.

Glazed Duck or Chicken: Mix garum with brown sugar and a little five-spice powder. Glaze the poultry skin with it shortly before the end of cooking.

Glazed Jerusalem Artichoke: The garum pairs perfectly with earthy flavors. Roast Jerusalem artichokes in the oven, then toss them with garum and butter at the end.

Sauces & Vinaigrettes

Umami Mayonnaise: Season classic mayonnaise with a few drops of garum and lime juice. Perfect with fries or seafood.

X.O.-Style Vinaigrette: Mix garum with chili oil, shallots, a little rice vinegar, and a touch of honey. Goes wonderfully with steamed vegetables (like bok choy or broccoli).

Brown Butter Sauce: Brown butter (nutty butter), remove from heat, and emulsify with a splash of garum and lemon juice. This is the perfect sauce for fish or pasta.

Pasta & Rice Dishes

Scallop Carbonara: Use garum instead of (or in addition to) guanciale to create a maritime carbonara. Simply whisk egg yolk, Pecorino, and garum and stir into the hot pasta.

Risotto Bianco: At the end, season a classic Parmesan risotto not only with salt but also with a few drops of garum. This elevates the cheese flavor to a new level.

Raw & Pure (Finishing Element)

Beef Tartare: Season the beef fillet with scallop garum instead of anchovies or Worcestershire sauce. This provides incredible depth.

Sashimi or Crudo: Drizzle thin slices of raw white fish (or fresh scallops!) with good olive oil and finish with just a few drops of garum (no extra salt needed).

Ingredients

Scallop32.3% (Ørland), spring water (Hameln-Pyrmont), millet* (Central Franconia), sea salt (Mallorca), A. oryzae 30% of ingredients from certified organic farming DE-ÖKO-070 (organic certification body)

Learn more about our raw materials here.

Shelf life

Our scallop garum has a shelf life of 7 months from bottling.

Please note, however, that we cannot guarantee that the product will be bottled immediately before shipping. As we do not bottle every product fresh every day, the remaining shelf life upon receipt may be significantly shorter.

Nevertheless, our products are generally enjoyable far beyond the stated date. Therefore, please do not discard them prematurely. The best-before date refers not only to edibility but also to sensory properties such as color, texture, or taste. Our products usually become slightly more intense in aroma and darker in color over time.

To best preserve the original color and aroma of the sauce, we recommend storing it in the refrigerator.