Succulent plump scallops full of fresh flavours
- Large scallops fished wild from Scottish waters
- Sustainably and responsibly sourced
- No added water
Price per kg:
- with roe, in packs of 3-4, 140g per pack
|Origin:||North East Atlantic Waters|
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.