Scallops have a slightly sweet, delicate, and buttery taste. Succulent and soft, they lend themselves to a wide variety of mouthwatering recipes; from starters to main meals.
Scallops are large bivalve shellfish, with beautifully fanned shells which are pinkish on the outside and creamy white on the inside.
Scallop meat is some of the finest eating in the sea, with its body being divided into two parts, the scallop itself and the crescent shaped, bright orange roe. Both parts are delicious and can be prepared at the same time – pan fried quickly with a little butter is a real treat.
Unlike many other species of shellfish, they can ‘swim’ away from danger by puffing a jet of water through their bodies in a kind of pump motion.
May arrive frozen or defrosted if fresh not on the markets that day.
Facts
Sourced from from small, inshore Cornish boats, we've been supporting Cornish scallop fisherman for generations.
Available year-round
Serve pan seared
They may be from defrosted stock if markets are poor.
Cooking delicious King Scallops in Half Shells with Garlic and Herb Butter with The Cornish Fishmonger
Jack, The Cornish Fishmonger introduces us to King Scallops
This product has been handled on a site that handles fish, mollusc, crustation, mustard, egg and gluten.
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