Scallops

What it is

Scallops are sold as the round white muscle with the orange coral, on the half shell or shucked and trimmed. King scallops are the large ones and queen scallops are the small sweet ones. We shuck, clean and trim them to order, and we can point you to hand-dived scallops when we have them.

Why choose it

Scallops cook in a couple of minutes and turn a weeknight into something that feels like a restaurant plate. They are sweet, tender and quick, and a good sear gives them a golden crust while the middle stays just set. A handful makes an elegant starter for very little effort.

How it tastes

Sweet, delicate and faintly nutty, with a soft, silky texture that firms as it sears. The coral, the orange roe, is richer and creamier and carries more of the sea. Cooked right they are tender and just set in the middle. Overcooked they turn firm and rubbery, so keep the pan quick and hot.

How to cook it

Pat them dry, season and sear in a hot pan with a little oil for about 1 minute a side until golden, then finish with a knob of butter. Keep the coral on or take it off to taste. You can also cook them on the half shell under a grill with garlic butter, or slice them thin for a raw crudo when they are fresh enough, as they are fine to eat raw.

What goes with it

Butter, lemon and a little garlic. Black pudding and pea puree. Crispy pancetta. Chilli and lime. Brown butter with capers.

How long it takes

King scallops sear in about 1 minute a side. Queen scallops need less, around 30 to 40 seconds. On the half shell under a hot grill they take 4 to 5 minutes. They cook fast, so have everything ready before they hit the pan.

Nutrition

Scallops are high in protein and very low in fat, with around 20 grams of protein per 100 grams. They carry B12, magnesium and selenium, and they are low in calories before any butter.

Sustainability

Ask at the counter for the day's sourcing. We can tell you what we have, point you to hand-dived scallops when they are in, and suggest king or queen scallops for the dish you have in mind.

Where to buy it

At the counter at 18 Barnes High Street, shucked, cleaned and trimmed to order and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.

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Common questions

What is the orange part on a scallop?

That is the coral, the roe. It is edible and richer and creamier than the white muscle, with more of the flavour of the sea. Keep it on for a fuller taste or ask us to remove it if you prefer just the white meat.

How do I get a good sear on scallops?

Pat them very dry, season them and lay them in a hot pan with a little oil without crowding. Leave them alone for about a minute until a golden crust forms, then turn once. Moving them too soon or overcrowding the pan steams them instead of searing them.

Can you eat scallops raw?

Yes, fresh scallops are fine to eat raw. Slice them thin for a crudo or carpaccio and dress with lemon, oil and a little chilli. Ask at the counter and we will trim you scallops for eating raw.

What is the difference between king and queen scallops?

King scallops are large, meaty and suited to searing and half-shell dishes. Queen scallops are small and sweet and cook in seconds, good for quick pan dishes and pasta. We can advise on which suits your plan.

Can I freeze scallops?

Yes. Scallops freeze well for up to three months. Pat them dry and freeze them in a single layer, then defrost in the fridge and pat dry again before cooking so they sear rather than steam. Do not refreeze scallops that were sold defrosted.

How do I order scallops for delivery?

Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.