Scallops, Large, 15/20 1kg

Large Scallops 1kg is 1kg of large roeless scallops at 15 to 20 pieces per kilo — the restaurant-kitchen workhorse size, delivering a generous, even portion with outstanding searing potential. Large scallops 1kg is the format used by professional kitchens for an individual scallop starter or main course. As a result, at 15 to 20 pieces per kilo each scallop is a good, satisfying size that sears to a deep golden crust without overcooking the centre. Furthermore, the roeless format suits any preparation that calls for a clean, uniform white muscle. In particular, the 1kg quantity gives generous portions for four to six people as a starter or two to three as a main.

About Large Scallops 1kg

We source our scallops from hand-picked Scottish fishermen and specialist Spanish suppliers. In particular, Scottish hand-dived scallops are widely regarded as the finest in the world — removed individually from the seabed rather than dredged, preserving the surrounding habitat. As a result, the scallops we deliver have a cleaner flavour, a firmer texture and a far more responsible provenance than dredged alternatives. Furthermore, scallop quality depends entirely on freshness and correct handling from boat to door. However, a scallop stored incorrectly or soaked in water to increase weight collapses in a hot pan rather than searing. In particular, we source only dry-packed scallops — never treated with water or preservatives. Additionally, our Zamburina queen scallops from Spain bring a different but equally genuine tradition to this outstanding category. That commitment to provenance and correct handling defines every scallop we stock. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Large Scallops 1kg From Us

Cooking scallops well is one of the most satisfying techniques in all of shellfish cookery. In contrast to many ingredients, a perfect scallop requires only two things — a very hot pan and the confidence to leave it alone. As a result, the most common mistake is moving the scallop before the crust has formed. Furthermore, a dry scallop placed in a very hot dry pan sears to a deep golden crust in 90 seconds per side. However, a wet scallop steams rather than sears and produces a pale, rubbery result. In particular, pat every scallop dry with kitchen paper before it touches the pan, without exception. Moreover, season with sea salt only at the last moment before cooking, as salt draws out moisture. Additionally, the roe of a scallop tastes as good as the white and deserves to be cooked alongside it. That golden crust achieved in a screaming hot pan is the mark of a cook who understands the ingredient.

How to Cook Large Scallops 1kg

To get the very best from it:

• Pat completely dry with kitchen paper and season with sea salt only in the final 30 seconds before cooking.
• Place in a very hot dry pan one at a time and do not move for 90 seconds until a deep golden crust has formed.
• Furthermore, large scallops 1kg suit a classic presentation with cauliflower puree, crispy pancetta and a few drops of truffle oil.
• Additionally, serve with pea puree, crispy black pudding and a light butter sauce for the most classic British restaurant scallop preparation.

Perfect Pairings

This product pairs beautifully with:

• Cauliflower puree and crispy pancetta for a classic restaurant starter
• Pea puree, crispy black pudding and a light brown butter alongside
• Good butter, lemon and a handful of capers for a simple preparation
• A glass of white Burgundy, Chablis or a fine Pouilly-Fumé alongside

Storage: Keep refrigerated and use within 2 days of delivery. Scallops are highly perishable — freshness is essential for the finest flavour and sear. Furthermore, pat dry immediately on arrival and store uncovered in the fridge on kitchen paper to absorb any moisture. However, do not rinse in water as this defeats the purpose of a dry-packed scallop. Delivered fresh and ready to cook.

However you cook it, this product brings a sweetness and depth that only carefully sourced scallops can deliver. Moreover, great scallops always reward the simplest preparations and a very hot pan.