- Large scallops fished wild from Scottish waters
- Our scallops are certified by the Marine Stewardship Council
- No water is added for excellent value
Price per kg:
Our seafood is all caught wild off the Scottish coast and islands.
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.