Hand-dived Shetland Scallops
Outstanding, generously sized Scottish seafood
- Extra large and meaty
- Sustainably hand-dived
- Succulent, juicy and easy to cook
Price per kg:
Hand plucked from the deep kelp beds of the seas off the Shetland Isles. Sear these magnificent scallops briefly until lightly caramelised outside, sweet and tender inside.
Our seafood is all caught wild off the Scottish coast and islands.
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.