British Hand Dived Scallops

A seriously sustainable treat Read more


  • 6 scallops
    Serves 2

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  • Our hand dived scallops are amazingly tender and sweet, they are simply extraordinary food - a real treat. 

    When it comes to preparing this delicious delicacy, we recommend that you keep it simple and keep it fast. A light touch of a hot pan, a little butter and a tiny pinch of salt really is all that it takes. They are simply divine and need very little encouragement to be delicious, so much so, you could even just eat them raw or with a little citrus make a wonderful ceviche. 

    The brilliant team at Rockfish meticulously prepare the scallops for you, removing their shells and carefully cleaning them so they are absolutely pristine and ready for you to cook with. 

    Scallops like to lodge themselves into crevises along the sea bed and unlike oysters or mussels, they don't need to attach themselves to an anchor. They are surprisingly mobile - and fast, changing locations a few times throughout the day. This makes them a challenging catch for divers, like our scallop catcher extraordinaire, Fraser. 

    Fraser hand picks every single scallop from the sea bed, loading them into a rope net. Once the net is full, Fraser will let out a bit of his oxygen into a buoy, attached to the net, immediately bringing his catch up to the boat awaiting above. 

    It is an incredibly skilled job, firstly to locate the scallops who will move in flocks across the sea floor and camouflage themselves with a thin layer of sand. He then must skillfully collect only the mature scallops that meet the landing size of 10-11cm, all the while practicing safe diving methods. 

    This is wonderfully sustainable food. Like all bivalves scallops are filter feeders. This means as the water moves, bivalves take in microscopic nutrients, this eating method effectively cleans the water so bivalves end up creating a healthy environment for the organisms that live around them. They are carefully and sensitively gathered by hand and landed right on the doorstep, making food miles minimum. 

    A proper treat!

    6 scallops per pack.

    Please note the Scallops come without their shells. 

  • Scallop (FISH)

  • Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

    Pan Fried

    To a pan add some olive oil or rapeseed oil and heat. 

    Lightly season the scallops and cook for 2 minutes on each side. Add a knob of butter in for the last 2 minutes of cooking. 


    You will need: 6 scallops, juice of 2 limes, ½ a medium-hot green chilli deseeded and very finely chopped, ½ tsp caster sugar, sea salt, afew fresh mint leaves. 

    Use a sharp knife to cut each scallop into four slices. Lay these in a dish, add the lime juice, chilli, sugar and a pinch of salt, and mix gently. Leave in a cool place for about 35-40 minutes.

    Take the scallops out of their liquor, arrange on plates, trickle over a little of the liquor, scatter over some mint and serve.

  • All our seafood is caught at its best and blast frozen immeditely at the quayside. 

    Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

    • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • Delivered in compostable and fully recyclable packaging

Fire Cooked Scallops with Herby Garlic Butter

We make this recipe so often when we have guests over that need a bit of a treat. It is unbelievably simple to make and always pleases the crowd. You can of course make this feast in your kitchen under the grill, but there's something just a little bit more special about cooking the scallops in the embers of a fire, better yet the glowing embers of a beach campfire.

View Recipe

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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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