Wild Scottish King Scallops - 6 scallops
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Six big Scottish king scallops, opened by hand on the quayside, with or without their orange coral.
- 6 king scallops per pack, with or without roe (coral), stock allowing
- 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
The coral is the bright orange crescent on the side. It's edible, it tastes stronger than the white meat, and it divides opinion: the French leave it on, a lot of British restaurants cut it off. We like it, but we sell both, so you choose.
Defrosted properly, we'd defy you to tell them from fresh. If you can, we'll give you your money back.
How to cook king scallops
Defrost overnight in the fridge on kitchen paper, then pat completely dry. A wet scallop steams instead of searing.
Pan: very hot, a little oil, 60–90 seconds a side without moving them, then a knob of butter at the end.
With: chorizo, or garlic, chilli and butter, or a cauliflower purée if guests are coming.
Questions
What's the coral?
The roe. It's edible and stronger-tasting. Choose with or without.
Dredged or dived?
These are dredged. Our Jersey scallops are hand dived.
How many per person?
2–3 for a starter, 3–4 for a main.
Can I cook them from frozen?
No. Defrost first and dry them well, or they won't brown.
What are the allergens?
Molluscs.
How you've been using our King Scallops...
"This was the first time I had cooked scallops so I was hoping to do them justice. The package was in perfect condition on arrival. Defrosted in the fridge and cooked to perfection in butter. Really lovely, with a touch of lemon. Will be buying again"
"Ours had coral - lots of it - and it was especially delicious. Lovely big juicy scallops, and the simple recipe in the catalogue was just right"
Try something new
Product Details
Six big Scottish king scallops, opened by hand on the quayside, with or without their orange coral.
- 6 king scallops per pack, with or without roe (coral), stock allowing
- 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
The coral is the bright orange crescent on the side. It's edible, it tastes stronger than the white meat, and it divides opinion: the French leave it on, a lot of British restaurants cut it off. We like it, but we sell both, so you choose.
Defrosted properly, we'd defy you to tell them from fresh. If you can, we'll give you your money back.
How to cook king scallops
Defrost overnight in the fridge on kitchen paper, then pat completely dry. A wet scallop steams instead of searing.
Pan: very hot, a little oil, 60–90 seconds a side without moving them, then a knob of butter at the end.
With: chorizo, or garlic, chilli and butter, or a cauliflower purée if guests are coming.
Questions
What's the coral?
The roe. It's edible and stronger-tasting. Choose with or without.
Dredged or dived?
These are dredged. Our Jersey scallops are hand dived.
How many per person?
2–3 for a starter, 3–4 for a main.
Can I cook them from frozen?
No. Defrost first and dry them well, or they won't brown.
What are the allergens?
Molluscs.
How you've been using our King Scallops...
"This was the first time I had cooked scallops so I was hoping to do them justice. The package was in perfect condition on arrival. Defrosted in the fridge and cooked to perfection in butter. Really lovely, with a touch of lemon. Will be buying again"
"Ours had coral - lots of it - and it was especially delicious. Lovely big juicy scallops, and the simple recipe in the catalogue was just right"
- Wild
- Raw
- Scotland
- Dredges
