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Pack details
- 750g of king scallop meats, roe (coral) removed
- Plump, sweet, clean-flavoured — the muscle-only cut chefs prefer
- No further trimming — defrost, dry, sear
How to cook
- Defrost in the fridge overnight, then pat very dry — this is the secret to a crust
- Season just before cooking — salt too early and the scallops weep
- Sear in a smoking-hot pan with butter and oil, 60–90 seconds per side until deep golden
- Finish with lemon, brown butter and capers, or serve over cauliflower purée with crispy pancetta
Sourcing and delivery
- Sourced from established UK and European scallop fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
