IQF Scallop Meat, Dry Packed

Bare adductor muscle, creamy white with a faint ivory edge and a springy texture. Nothing is added and no water is held in the flesh, so the muscle caramelises in a hot pan instead of steaming in its own liquid.

What you get

• 2 kg net weight per box, muscle only, no shell and no skirt
• Individually quick frozen, so you can take out what you need
• Size graded for even cooking across the box
• Dry packed with no phosphate treatment and no added water

Where it comes from

Shucked at the shore plant in cold northern water and frozen within hours, which is why the muscle keeps its shape after thawing.

How to cook

• Pat dry, season lightly and sear in a very hot pan for 2 minutes a side
• Grill on skewers with garlic butter for 2–3 minutes a side
• Bake in a garlic, lemon and butter sauce for 8–10 minutes
• Slice thin and serve raw with citrus if the pack is sashimi grade

Condition and storage

• Frozen solid at dispatch; keep at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 12 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival and check the pack is firm

Allergens

Contains molluscs (shellfish).