Scallops are coldwater shellfish that can be found buried in soft seabeds.
Encased in their attractive shells are the pale muscle and orange roe, both of which are edible once cleaned.
With their delicate, sweet flavour and buttery texture, it’s no wonder that we often associate king scallops with fine dining.
But you don’t need to be a top chef to enjoy them at home. In fact, they can be surprisingly easy to cook at home. All it takes is a little care and attention.
How to Cook
Speed and 100% focus are key to cooking scallops perfectly.
If cooking out of their shells, add to a searing hot pan with butter and cook for 2-3 minutes on either side to achieve a beautiful golden caramelisation.
Serve with black pudding and pea purée for a restaurant-quality dinner party starter.
If cooking in their shells, why not try a classic Coquilles St. Jacques or scallop gratin. Bake in the half shell with a cream and wine sauce and topped with breadcrumbs and a little cheese.
What to Drink
Perfectly seared king scallops sing with a slightly dense White Burgundy with a touch of oak, Chenin Blanc, or a slightly aged Viognier.
Chardonnay, especially Chablis however pairs well with creamy scallop dishes.
Priced per scallop out of shell.
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.
All deliveries will arrive before 5.30 pm.
We offer free delivery to all UK postcodes on orders over £40.