How to remove scallops from the shell

You can easily find scallops that are already prepared, removed from the shell and ready for you to cook. But if you’re buying scallops in the shell and not looking to cook them in the shell. here is the simple method you can use to remove them from their shell.


Scallops should still be alive when you buy them in the shell. The shells should be closed, or close when tapped. Once shucked, keep scallops in a damp towel in the fridge for no longer than 24 hours.

  1. Hold the scallop in your hand, flat side up and curved side in your palm.
  2. Slide a short and sharp knife into the shell and twist until the hinge breaks.
  3. To release the meat, slide the knife down the flat side. Open and use a spoon to get the meat from the other side of the shell. Cut the white muscle holding the meat and it should come easily.
  4. Hold the scallop in your hand and locate the white muscle. Slide your free hand’s thumb between the muscle and the meat, being careful not to tear the flesh.
  5. Pull the skirt from the scallops and discard. Wash the scallop quickly in iced water so any residue can be removed.
  6. Dry on a clean tea towel.

Below is a video from Atelier Des Chefs UK showing one technique:

Easy fish & seafood snack recipes

These snack or appetizer recipes are perfect for a casual get-together with family and friends, whether you’re having a relaxing day or you are supporting your favourite team! These are super easy to make and only require a few ingredients!

Mini Fish Burgers

Fish Burgers

Mini Fish Burgers
These mini fish burgers are a fun way to eat fish and are very easy to serve as a snack or appetizer. Very kid-friendly, all the family is sure to enjoy this recipe!
Serves: 4
  • 4 soft bap rolls/ brown rolls, quickly heated in the oven
  • 400g soft white fish like Hake or Monkfish
  • 1 ½ cups bread crumbs
  • 100g finely grated parmesan cheese
  • Flour, for dusting
  • 4 eggs, whisked with a pinch of salt
  • For the mushy peas:
  • 1 cup frozen peas, defrosted
  • 1 potato, diced
  1. In a small pot, boil the potato in salted water until soft. Drain off the water, add the peas and while stirring, heat them for a further 2 minutes in the pot.

  2. Mash the potato and the peas together and season it with salt.

  3. Mix the grated parmesan with the breadcrumbs.

  4. Cut the fish fillets into goujons and coat them in flour.

  5. Dip the fish pieces in the egg mixture and then in the crumbs.

  6. Fry the fish on a medium heat in cooking oil until golden and cooked through.

  7. Cut the rolls in half and make the mini burgers with mayonnaise, the fish pieces and mushy peas on top. You can add anything you like to the burgers such as salad and vegetables.

Grilled Scallops Wrapped in Prosciutto

Scallops prosciutto

Grilled Scallops & Prosciutto
This recipe only has a few ingredients and is very easy to make! An elegant appetizer that will satisfy even the most delicate palates.
Serves: 12
  • 450g paper-thin slices prosciutto
  • 900g medium scallops (about 40)
  • Extra-virgin olive oil, for drizzling
  • 2 lemons, halved, plus wedges for garnish
  • Freshly ground pepper
  1. Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)

  2. Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.

  3. Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

Tuna Spring Rolls

Tuna Spring Rolls

Tuna Spring Rolls
These crispy spring rolls have a healthy twist, since tuna is full of omega-3 and low in fat. Serve with chilli sauce for a tasty snack.
Serves: 4
  • 100g Bean sprouts
  • 1 medium Carrot, grated
  • 2 Tbsp Coriander, chopped finely
  • 8 Spring roll wrappers
  • 1 Cup Oil
  • 185g Tuna chunks
  • 3 Tbsp Oyster sauce
  • 3 Tbsp Chilli garlic sauce
  • 3 Tbsp Chilli sauce
  1. Combine the tuna, the oyster sauce, the chili garlic sauce, the bean sprouts, the carrot and the coriander in a bowl using a fork.

  2. Next, lay out spring roll wrappers in a plate and use the fork to place some tuna mixture into a corner of the spring roll.

  3. Roll up and fold in the ends. Wet the edges with a little bit of water to seal the spring roll completely.

  4. Keep aside on a grease proof paper to avoid the raw rolls from sticking.

  5. Heat up oil in a large wok or frying pan on medium-high heat. Once hot, deep fry the spring rolls until golden brown colour.

  6. Remove the spring rolls from the oil and place them onto kitchen paper to drain extra oil.

  7. Arrange the spring rolls on a bed of shredded lettuce or cabbage and place a mini bowl of chili sauce for dipping. Serve immediately.


3 Christmas Starter Recipes

We’re always looking forward to the festive season. Christmas eve, Christmas day or New Year’s Eve, there are plenty of opportunities to show your loved ones your culinary skills or experiment with a new recipe. If you’re lacking inspiration or just want to try something new, we have picked 3 starter recipes that will be perfect for Christmas or any meal during the festive season.

Pan-fried scallops with crisp pancetta, watercress & lemon crème fraîche

Scallops & pancetta

Scallops, pancetta, watercress & lemon crème fraîche
Prep time
Cook time
Total time
The flavour combination is a real treat - a perfect festive starter that is also really easy and quick to make.
Recipe type: Starter
Serves: 2
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 25 g crème fraîche
  • Zest and juice of quarter lemon
  • 25 g fresh watercress leaves picked and thick stalks discarded
  • 40 g diced pancetta
  • 6 fresh scallops
  • Freshly ground black pepper
  1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.

  2. In a separate bowl, mix the crème fraîche with half the lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.

  3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add the remaining lemon juice to the pan.

  4. Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices. Serve with the lemon crème fraîche and garnish with the zest.

Smoked salmon soufflés

Smoked salmon soufflés
Prep time
Cook time
Total time
Christmas day can be a very busy one. These soufflés are freezer friendly; you can make them ahead of the big day and reheat them in the oven just before serving.
Recipe type: Starter
Serves: 6
  • 40g butter
  • 25g plain flour
  • 300ml milk
  • 85g Philadelphia cheese (or another kind of cream cheese)
  • 2 tsp chopped dill
  • 3 large eggs, separated
  • 85g smoked salmon, chopped
  • Zest ½ lemon
  • To serve:
  • 6 tsp crème fraîche
  • 2 large slices smoked salmon
  • Dill sprigs
  1. Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste then beat to incorporate.

  2. Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don’t worry if they sink.

  3. To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.

  4. When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

Arbroath Smokie Mousse


Arbroath Smokie Mousse
Recipe type: Starter
Serves: 6
  • 1 pair of Arbroath smokies, about 400g
  • 2 eggs
  • 7g leaf gelatine (4 sheets measuring about 11 x 7.5cm each)
  • 10g butter
  • 200ml milk
  • 10g sauce flour
  • 125g mayonnaise
  • a good pinch of cayenne
  • 3 tablespoons fine capers
  • 2 tablespoons chopped parsley
  • 50ml double cream, lightly whipped
  • seasoning
  • To serve:
  • 30g watercress
  • 2 tablespoons fine capers
  • cayenne pepper
  1. Begin with the eggs by placing them in cold water, bringing them up to a fast boil, then timing them for 7 minutes. Then cool them under a cold running tap and peel off the shells.

  2. Now remove the skin and bones from the Smokies (they will come away very easily), then flake the flesh into small pieces and chop the eggs similarly.

  3. Next, soak the gelatine leaves in a bowl in cold water and in a medium saucepan, place the butter, milk and flour. Whisk these continuously together over a medium heat so the mixture will gradually thicken as it comes up to a simmer. Then leave it on the barest simmer for 3–4 minutes, stirring often.

  4. After that remove it from the heat, squeeze the excess water from the gelatine then whisk the gelatine into the hot sauce to dissolve it – which will happen quite quickly.

  5. Now transfer the sauce to a bowl, let it cool for about 10 minutes before stirring in the mayonnaise and cayenne and seasoning well.

  6. Next stir in the Smokie pieces, eggs, capers and parsley, then finally fold in the whipped cream.

  7. Divide the mixture equally between the ramekins, cover them with clingfilm and chill for several hours.

  8. When you want to serve them, remove from the fridge 30 minutes before, then slide a small palette knife around the edge of each one and turn out onto serving plates.

  9. Give each one a dusting of cayenne and a sprinkling of capers on top and garnish with watercress.


Quick and easy King Scallops recipe

King scallops on a bed of buttered sweet julienne vegetables and boiled baby potatoes
This recipe is quick and easy and brings a great blend of flavours into your meal. This would be the perfect idea for a tasty mid-week dinner when you fancy something a bit different while keeping it simple.
Recipe type: Main
Serves: 4
  • 8 good sized king scallops, ready shucked
  • 2 carrots
  • 1 parsnip
  • 1 red pepper
  • 1 leek
  • 12 baby potatoes
  • 2 good knobs of butter
  • A good pinch of brown sugar
  • Squeeze of fresh orange juice
  1. Peel and boil the potatoes. Cut the vegetables into fine strips.

  2. Heat butter in a frying pan until foaming. Add the brown sugar and cook until dissolved. Add the orange juice.

  3. Lightly sauté the vegetables in the mix, leaving a bit of bite.

  4. Heat butter in another pan and quickly sear the scallops on both sides until golden.

  5. Drain the potatoes and plate with the scallops on the vegetables.


Simple scallops recipe for two

Scallops with pea and mint puree
This simple recipe really showcases the meaty flavour of our quality King Scallops and will melt the heart of your nearest and dearest for a quality “dine at home” Valentine’s meal. If you’ve never made a pea purée before, now is the best time to try it as it doubles up nicely as a creamy, sweet sauce to go with the Scallops.

We sell our Scallops by the half kilo and guarantee that there’ll be at least 14 of them in there. They come vacuum packed so if you’d like them split into packs, please let us know when you order.
Recipe type: Main
Serves: 2
  • 125g frozen peas
  • Knob of butter
  • Chicken stock fresh, cube or concentrate, made up to 50ml (Vegetarian Bouillon works just as well)
  • A small bunch of mint, roughly chopped
  • 6 fresh scallops
  • ¼ tsp ground cumin
  • Sunflower oil
  • Winter salad leaves, to serve
  • Balsamic vinegar
  1. Put the peas, 25g butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm.

  2. Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them).

  3. Serve 3 scallops per person on a bed of the pea purée with a few leaves dressed with balsamic.