King Scallops

1 / 2kg minimum

Large Raw King Scallops. Roe-on or Roe-off (from UK waters). Visually stunning, and hugely impressive. 20% protective ice glaze. Trimmed & cleaned.

Only from Tom the Fish


Typical nutritional values per 100g (defrosted):

Roe off
Energy - 386KJ / 88kcal
Fat - 0.8g
Of which saturates - 0.1g
Carbohydrates - 2.4g
Of which sugars - 0.4g
Protein - 16.8g
Salt - 0.4g

To prepare:

🧊 Step 1: Thawing properly

Place in a bowl in the fridge overnight (ideal), or:

For quicker thawing: put in a sealed bag and submerge in cold water for 30–60 minutes

Once thawed, drain and pat very dry with kitchen towel — this is crucial

🧂 Optional: Lightly season with salt and pepper before cooking

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🔥 Step 2: Pan-searing (best method for flavour and texture)

Ingredients:

Scallops (thawed and dry)

Neutral oil with a high smoke point (rapeseed, sunflower, or avocado oil)

Optional: butter, garlic, herbs for basting

Method:

1. Preheat a heavy pan (cast iron or stainless steel ideal) over medium-high heat

2. Add a little oil — you want it hot but not smoking

3. Add scallops flat-side down, spaced apart

4. Don’t move them! Sear for ~1.5–2 minutes until a golden crust forms

5. Flip and cook other side for 1–1.5 minutes

6. Optional: Add a knob of butter with a crushed garlic clove and baste for final 30 seconds

7. Remove immediately — they should be just opaque in the centre

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🧂 Serving Ideas:

With lemon and a pea purée

With crispy pancetta and cauliflower purée

Over risotto

With samphire and beurre blanc