Defrost the product in the fridge overnight until thoroughly defrosted, cook within 24 hours.

Remove from the fridge for 10 minutes prior to use.

Examine the scallops: remove the small white 'tendon' and any little creamy bits very gently with your fingers.

Heat a frying pan to very hot and lightly brush the scallops with the olive oil. Once the pan is hot, add the scallops, season and leave without touching for 1 minute.

Cook on other side for 1 minute until just done (they should feel firm yet springy).

Cooking time should be a maximum of 3 minutes, as the plumper ones will need 2½ to 3 minutes.

• Energy: 496 kJ/ 118 kcal
• Fat: 1.4g, of which Saturates: 0.4g
• Carbohydrate: 3.4g, of which Sugars: 0g
• Fibre: 0g
• Protein: 23.2g
• Salt: 0.5g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours