Gourmet Fresh Scallops

Plump, sweet and fast to cook — the classic test of a very hot pan and a light hand.

• Flavour — sweet and briny, with a clean finish
• Texture — tender and buttery, searing to a golden crust
• Presentation — on the half shell with the roe attached

How to cook

Dry them well, then sear in a very hot pan for about ninety seconds a side. They are ready when the centres turn opaque — a moment longer and they toughen.

What you get

Shell-on scallops, roughly 12–15 pieces per 2 kg order, chilled.