Hand-dived Shetland Scallops

These are magnificent – absolutely huge, meaty, sweet and succulent!
Each one has been hand plucked from the deep kelp beds by Magnus, a native Shetlander, from his small boat the Osprey. So generously sized that just one makes an impressive gourmet starter.
  • Extremely limited availability
  • Succulent, juicy and easy to cook
  • Pan-fry to perfection in only 4-5 minutes
Frozen at the peak of perfection
SAVE UP TO £27.00
Raw hand-dived scallops on ice
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1 pack Hand-dived Shetland Scallops
£115.79 per kg
Box Contains:

  • 1 pack Hand-dived Scallops with roe, in pack of 4, 285g pack
Code: F825
2 packs Hand-dived Shetland Scallops

Regular Price: £66.00

Special Price: £39.00

£68.42 per kg
Box Contains:

  • 2 packs Hand-dived Scallops with roe, in packs of 4, 285g per pack
Code: D2382
Store at < -18ºC
Once defrosted, store between 0 - 5ºC and use within 24 hours
Ingredients:Scallops (MOLLUSC)

Nutritional information (Typical per 100g)
Energy: 496 kJ / 118 kcal, Fat: 1.4g, of which Saturates: 0.4g, Carbohydrates: 3.4g, of which Sugars: 0g, Fibre: 0g, Protein: 23.2g, Salt: 0.5g
1 in number for a starter and serve 2 in number for a main course.
Suitable for baking, sautéing, poaching or steaming.
DEFROSTING: Place the product in the fridge overnight until thoroughly defrosted, cook within 24 hours. Remove from the fridge for 10 minutes prior to use.
PAN FRY: Preheat a pan over a high heat and brush lightly with oil. Pat the scallops dry with kitchen paper. Add the scallops to the pan flat side down and cook until golden brown, this will take approx 2-3 minutes. Don't move the scallops around in the pan as this will prevent them from cooking, season lightly. Turn the scallop over and cook for a further 1-2 minutes. Add a knob of butter to the pan and baste the scallops to glaze and flavour. Remove from the pan and serve immediately. The scallop should be springy to the touch and be just warm in the centre when tested with a metal skewer.
Chef Tip - for best results, remove the orange roe and add to the pan once you have turned the scallops and cook for the remaining 1-2 minutes, prick lightly pre cooking to prevent them from bursting in the pan.

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