{"title":"Scallops","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eScallops are sold as the round white muscle with the orange coral, \u003ca href=\"\/products\/scallops-in-shell\"\u003eon the half shell\u003c\/a\u003e or \u003ca href=\"\/products\/scallops\"\u003eshucked and trimmed\u003c\/a\u003e. 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 \u003ca href=\"\/products\/scallops-hand-dived\"\u003ehand-dived scallops\u003c\/a\u003e when we have them.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eScallops 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eSweet, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003ePat 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eButter, lemon and a little garlic. Black pudding and \u003ca href=\"\/blogs\/journal\/scallops-with-pea-puree\"\u003epea puree\u003c\/a\u003e. Crispy pancetta. Chilli and lime. Brown butter with capers.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eKing 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eScallops 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is the orange part on a scallop?\u003c\/h3\u003e\n\u003cp\u003eThat 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I get a good sear on scallops?\u003c\/h3\u003e\n\u003cp\u003ePat 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.\u003c\/p\u003e\n\u003ch3\u003eCan you eat scallops raw?\u003c\/h3\u003e\n\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between king and queen scallops?\u003c\/h3\u003e\n\u003cp\u003eKing 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze scallops?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I order scallops for delivery?\u003c\/h3\u003e\n\u003cp\u003eOrder 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.\u003c\/p\u003e","products":[{"product_id":"scallops","title":"Scallops","description":"\u003cp\u003eScallops are the round white sweet muscle of the shell, sold here shucked, trimmed and ready for the pan with the orange coral left on. The flesh is delicate and faintly nutty, silky when raw and firming as it sears, and the coral is richer and creamier with more of the sea about it.\u003c\/p\u003e\u003cp\u003eWe shuck, clean and trim them by hand at the Barnes counter and pack them dry, which is what lets them take colour in the pan.\u003c\/p\u003e\u003cp\u003ePat them dry, season and sear in a hot pan for about a minute a side until golden, then finish with butter. Overcooked they turn rubbery, so have everything else ready first. They are also fine to eat raw, sliced thin as a crudo.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237594376,"sku":"FTS-SCALLOPS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/11-scallops_39528f55-44f2-42ce-b773-c8ad1a272e5f.jpg?v=1785174625"},{"product_id":"scallops-in-shell","title":"Scallops (In-Shell)","description":"\u003cp\u003eScallops in the shell are the whole animal as it comes: the sweet white muscle, the orange coral and the shell that doubles as the dish it cooks in. Kept closed, the scallop sits in its own liquor and holds well in a cold fridge.\u003c\/p\u003e\u003cp\u003eWe sell them whole at the Barnes counter and will open, clean and trim them in front of you, or leave them closed if you want to serve them on the half shell.\u003c\/p\u003e\u003cp\u003eGrill them on the half shell with garlic butter and breadcrumbs for four to five minutes, or shuck and sear the meat for a minute a side. The trimmings and skirt make a fine addition to fish stock.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237725448,"sku":"FTS-SCALLOPS-IN-SHELL","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/11-scallops_9a76a63c-5271-4a02-b8d0-7f56425c28f9.jpg?v=1785174624"},{"product_id":"scallops-hand-dived","title":"Scallops (Hand-Dived)","description":"\u003cp\u003eHand-dived scallops are gathered individually by divers from the seabed. Diving selects the larger, mature shells and leaves the ground undisturbed, and the scallops come up clean, without the grit a dredge can drive into the shell.\u003c\/p\u003e\u003cp\u003eThe meat is thick, sweet and faintly nutty, silky when raw and firming to a golden crust in a hot pan. We shuck, clean and trim them by hand at the Barnes counter, coral on, or leave them in the shell if you ask.\u003c\/p\u003e\u003cp\u003eSear them in a hot pan for about a minute a side, baste with butter and stop there. They are fine to eat raw, sliced thin with olive oil, lemon and salt.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237922056,"sku":"FTS-SCALLOPS-HAND-DIVED","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_62914895-6e6c-4458-877e-cafaa3fff93e.png?v=1785180987"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/fts-king-scallops-half-shell-ice.jpg?v=1785186007","url":"https:\/\/fromthesea.co.uk\/collections\/scallops.oembed","provider":"From The Sea","version":"1.0","type":"link"}