Description
In terms of sustainable fishing methods, you cannot get more selective than diving for scallops – especially when they come from the mits of our resident diver, Frazer. Diving to depths of 8-22m, he hand picks each scallop from the sea bed. While we can’t distribute them live due to food safety standards – Frazer shucks the scallops from their shells in order to create a cracking dozen that you can literally throw straight onto the grill with a bit of salt, olive oil and lime.
Hand dived and shucked by: Frazer Pugh, onboard BM99 Bagheera.
This fish feeds:
Dozen – A dozen good sized scallops to feed 4 people as a starter, or 2 people as a main.
24 Pack – A pack of 24 good sized scallops to feed 8 people as a starter, or 4 people as a main.
We suggest to eat within: 3 days from delivery. Suitable for home freezing – don’t worry they will still taste great!
Georgina McKinnon –
Brilliant, clean, fresh and delicious. There is no comparison between these beauties and the bottom trawled gritty offerings from some fish mongers or supermarkets. A treat that I cooked with a little black pudding. Yum!
Russell Watts –
Outstanding flavour just in another class from what our local supermarket offers.
Delicious with a little Chorizo
Pamela –
Absolutely delicious. Tried them cooked with the Welsh Sea Black Butter, which really complimented the sweetness of the scallops.
Jeanette Davis –
The best scallops I have had! Used the Welsh Sea black butter and a little garlic. Mixed in some GF pasta and it was to die for! A pure joy!
James Bridges –
Brillliant scallops. Had them four ways: raw with blood orange and hazelnut oil, pan seared, cooked in seaweed butter and smoked the roes for a taramasalata style thingy. Sweet, fresh and a nice size.
Andy Joslin –
Best scallops I have eaten – home or abroad! I like mine fried in bacon fat. also great in olive oil or butter. You don’t need a complex recipe with seafood as fresh as this.