Wild Hand Dived King Scallops
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King scallops picked off the seabed by hand by divers in Jersey, which leaves the seabed looking a great deal tidier than a dredge does.
- Six scallops per pack (choose your size); the coral is hit and miss
- Pat dry and sear in a smoking-hot pan for 60–90 seconds a side
- 2–3 scallops for a starter, 3–4 for a main
We buy all our hand-dived scallops from Jersey. Divers struggle to get out in winter, which slows supply and pushes the price up, so we buy a year's worth during the summer to keep them on sale all year.
The divers shuck them at source and, being keener on diving than shucking, usually leave the small muscle (the "vein") on the side. It's a tiny thread and takes a moment to pull off. More on the supplier here.
How to cook hand-dived scallops
Defrost overnight in the fridge on kitchen paper, then pat completely dry.
Prepare: pull off the small side muscle if it's there.
Pan: smoking hot, a little oil, 60–90 seconds a side without moving them, then butter and lemon.
Questions
Why are they more expensive than Scottish scallops?
They're picked by hand, one at a time, and supply is limited in winter.
What's the thread on the side?
A small muscle the divers leave on. Pull it off before cooking.
Do they come with coral?
Sometimes. It's not a big feature of these.
What are the allergens?
Molluscs.
For serving them in the shell, we sell cleaned scallop shells.
Try something new
Product Details
King scallops picked off the seabed by hand by divers in Jersey, which leaves the seabed looking a great deal tidier than a dredge does.
- Six scallops per pack (choose your size); the coral is hit and miss
- Pat dry and sear in a smoking-hot pan for 60–90 seconds a side
- 2–3 scallops for a starter, 3–4 for a main
We buy all our hand-dived scallops from Jersey. Divers struggle to get out in winter, which slows supply and pushes the price up, so we buy a year's worth during the summer to keep them on sale all year.
The divers shuck them at source and, being keener on diving than shucking, usually leave the small muscle (the "vein") on the side. It's a tiny thread and takes a moment to pull off. More on the supplier here.
How to cook hand-dived scallops
Defrost overnight in the fridge on kitchen paper, then pat completely dry.
Prepare: pull off the small side muscle if it's there.
Pan: smoking hot, a little oil, 60–90 seconds a side without moving them, then butter and lemon.
Questions
Why are they more expensive than Scottish scallops?
They're picked by hand, one at a time, and supply is limited in winter.
What's the thread on the side?
A small muscle the divers leave on. Pull it off before cooking.
Do they come with coral?
Sometimes. It's not a big feature of these.
What are the allergens?
Molluscs.
For serving them in the shell, we sell cleaned scallop shells.
- Wild
- Raw
- Jersey
- Dived
