British Hand Dived Scallops
A seriously sustainable treat Read more
Why we love this
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.
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.
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.
How to store
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.
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.
Quicke's, Slightly Salted Grass Fed Whey Butter 250g
Using a rare heritage recipe, this butter is seen as one of the great 'forgotten foods'.£3.95
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50
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