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 crevices 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 skilfully 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.
