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Hand-Dived Wild King Scallops Kings of the seafood castle, part of our sustainable fish range.

Hand-Dived Wild King Scallops

Kings of the seafood castle, part of our sustainable fish range.

Plump white flesh and tender pink coral combine to make scallops a really special treat. They have a distinctive seaside taste that's most commonly likened to that of oyster. The white meat is the muscle that the scallop uses to open and shut the two parts of its shell. It has a delicate, almost nutty sweet, flavour and a firm but yielding texture. The coral is the scallop's female roe, is more robustly flavoured than the meat and has a softer, less structured texture.

Our scallops are individually picked up by hand, causing no damage to the surrounding marine environment.

  • Delivered frozen
  • 1 Pack x 130g-180g, Serves 2
£19.95 £133.00 per kg

We have a minimum order of £40.00 simply for sustainability reasons in order to minimise packaging, delivery & the environmental footprint.

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Our scallops are hand-dived which is a sustainable fishing practice. We source our scallops from The Cornish Fish Co, fishing in the historial port of Looe, who work to ensure their methods of fishing are humane and as minimally impactful on the environment as possible. Scallops anchor themselves to the seabed and feed by filtering micro-organisms from the seawater. 



  • Supplied: Insulated box at -18°C
  • Freezing: Will arrive frozen, use by best before date on packaging
  • Defrosted: Store between 0 - 5°C and use within 3-5 days

The delicate flavour and texture of king scallops should be respected when cooking and serving. Overcooking either the meat or the roe will result in rubberiness, so go easy. Slight undercooking is absolutely safe and serves to preserve and enhance the gentleness of the scallop's natural flavour. Bacon and black pudding are common partners with scallops – the sweetness of the white meat balancing with the salty richness of the pork. Light-handed pairings – like a tiny grating of lemon zest or ginger – let the scallops speak for themselves. 

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