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Six hand-dived half-shell scallops per pack — the gold standard of British scallop sourcing. Hand-diving means each scallop is individually selected by a diver, so the seabed isn’t dredged and undersized scallops are left to grow. The result: a true premium product with both a sustainability story and the cleanest possible flavour profile.
Pack details
- Pack: 6 scallops in half shell
- Catch method: hand-dived — the most sustainable scallop harvest method
- Form: half-shell, with roe on where present
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- Pan-sear: pat dry, sear 2 minutes each side in butter and oil over high heat — don’t move them until caramelised. Baste with butter for the last minute.
- Grill in shell: top with garlic butter and breadcrumbs; grill 5–6 minutes.
- Roast: 200°C for 8–10 minutes with butter and lemon.
- BBQ: 6–8 minutes in shell over medium heat.
Serve with pea purée, brown butter, bacon or apple salad — all classic UK scallop pairings. Pair with a chilled Chablis or English sparkling.
Sourcing and delivery
Hand-dived British scallops — the most sustainable harvest method. Dispatched frozen from our UK warehouse in insulated packaging.
