Pack details
- 1kg of king scallop meats, roe removed
- Plump, firm, sweet — the muscle-only cut
- Chef-pack size: enough for 6–8 starters or 4 generous mains
How to cook
- Defrost overnight in the fridge, pat thoroughly dry, season just before cooking
- Sear in a smoking-hot pan in butter and oil for 60–90 seconds per side
- Finish with lemon and brown butter, or serve with black pudding, pea purée or chorizo crumb
- Also work raw: slice thinly for crudo with olive oil, citrus and sea salt
Sourcing and delivery
- Sourced from established UK and European fisheries with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
