Scallop meat has a sweet, delicate flavour and requires very little cooking. Scallops are at their best steamed, pan fried or grilled. Overcooking will spoil their texture, making them rubbery and dry. Scallops have two types of meat in one shell, the round, white and meaty abductor muscle and the pointed coral or roe, which is red or white and soft. We clean and prepare our scallops without soaking, so our scallops don't spit in the pan and cook evenly.
Scallops are the only bivalves that are active swimmers. By using their abductor muscle they can rapidly open and close the shell and express a jet of water to propel them forward. This allows them to move into deeper waters than other bivalves, choosing nutrient rich feeding grounds where they bury themselves in recesses. From there they can detect approaching predators and escape.
King Scallops are found in deeper waters around the coast of Northern Europe. They are now the second most valuable shellfish species landed in Scotland. Diver caught Scallops are generally larger and fresher, tend to be less gritty and cause little damage to the undersea flora and fauna. Available year round, but fattest and juiciest just before spawning. Not at their best during the spawning season May to August.
Scientific Name: Pecten maximus
Provenance:North Sea, Shetland
Catch or Cultivation Method: Trawled
Refrigerated Shelf Life From Despatch Date: 3 Days
£41.40 per KG.
All raw fish products must be cooked thoroughly until they are piping hot.
Your meat order is kept cool in transit because we either use an
insulated expanded polystyrene box, or a recyclable tough corrugated
cardboard box which is foil lined and insulated with bubble wrap. Both
boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed
ice packs. Our ice packs are made with a frozen water-based gel, which
keeps the meat at the correct temperature for up to 48 hours. When the
ice does melt, it stays as a gel, which prevents the delivery becoming