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.