Hand Dived Wild Scallops

Super traceable - find boat and fisher on your pack of fresh fish.

Hand dived off the South coast, these scallops are exquisite. Simply fry with butter and enjoy with a pinch of peppery rocket leaves. You'll even have the name of who picked them on the pack.

6 scallops per pack

Good To Know

Ingredients & Nutrition

Wild Scallops (Fish)

*Denotes non-organic, produced to organic standards. 
For allergens, including cereals containing gluten, please see the ingredients in bold.

How To Store 

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. Your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment

Our Suppliers

The Fish Society sources the finest quality fish using traditional, sustainable fishing methods. With their 'fresher than fresh' guarantee, they deliver fish that’s not only responsibly sourced but each catch is frozen at peak freshness, ensuring it tastes as good at home as if it were cooked fresh from the sea.

How To Cook

We recommend:

Seared Scallops

• Prepare the scallops: Pat the scallops dry with paper towels to remove excess moisture. This ensures a good sear. Season with salt and pepper.
• Heat a pan: Add 1-2 tablespoons of oil (olive oil or a mix of oil and butter) to a non-stick skillet and heat over high heat until hot.
• Sear the scallops: Place the scallops in the pan, ensuring not to overcrowd. Sear for about 2-3 minutes without moving them until they develop a golden crust. Flip and cook for another 1-2 minutes until just opaque.
• Serve: Remove from the pan and serve immediately, perhaps on a bed of sautéed greens or with a drizzle of lemon butter sauce.

2. Grilled Scallops

• Preheat the grill: Heat the grill to medium-high.
• Prepare the scallops: Pat dry and season with salt, pepper, and a drizzle of olive oil. You can also marinate them briefly in lemon juice, garlic, and herbs.
• Skewer the scallops (optional): For easier handling, you can skewer the scallops on soaked wooden skewers.
• Grill the scallops: Place the scallops on the grill and cook for about 2-3 minutes per side, until they are opaque and have grill marks.
• Serve: Serve with grilled vegetables or a fresh salad.

3. Baked Scallops

• Preheat the oven: Set it to 200°C (400°F).
• Prepare a baking dish: Lightly grease a baking dish or use a bed of rock salt for presentation.
• Prepare the scallops: Place the scallops in the baking dish. You can top them with a mixture of breadcrumbs, garlic, parsley, and melted butter for added flavour.
• Bake: Bake for about 10-12 minutes, until the scallops are cooked through and the topping is golden brown.
• Serve: Remove from the oven and serve warm, garnished with lemon wedges.