Pack details
- 500g of king scallop meats, roe (coral) removed
- Plump, firm, sweet — the cleanest scallop flavour
- No further trimming needed — defrost, pat dry, cook
How to cook
- Defrost in the fridge overnight, then pat thoroughly dry — this is the secret to a proper crust
- Season just before cooking; salt too early and the scallops weep
- Sear in a smoking-hot pan with a knob of butter and a splash of oil, 60–90 seconds a side until deep golden
- Finish with lemon juice and serve with cauliflower purée, black pudding or pea purée
Sourcing and delivery
- Sourced from established suppliers with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
