There is a reason that nearly every MICHELIN-starred restaurant now offers scallops on the menu; they taste amazing! Our Dry King Scallop meat tastes exquisite and we like nothing more than the Chorizo and Scallops recipe shown here in our own Recipes section.
They take minutes to cook and add an air of "high-end" to every meal. If you are looking to add the wow factor to your summer, these Dry King Scallops will certainly hit the mark and be winner amongst dinner party guests.
At peak times, these sell out fast so don't delay and add them to your basket now to avoid any disappointment.
Because our scallops are so perfectly tasting we believe they are capable of being the standout on any dinner plate. Try with a simple garlic and lemon butter, a super easy recipe cooked in just 10 minutes that is sure to satisfy your taste buds.
- Begin by heating a drizzle of oil over a medium/high heat and add in 2 tbsp of butter. Allow the butter to melt and foam before adding in 2 minced garlic cloves and sauté for 30 seconds until the garlic becomes fragrant but not burnt.
- Add in 75ml of white wine and the juice of one lemon to the pan. Season with a pinch of salt and pepper. Allow the sauce to cook and reduce slightly before adding in the scallops and pan frying. We recommend 3 - 4 scallops per person for a starter portion.
- Fry the scallops in the sauce for 3 minutes on each side and baste in all the flavour of the sauce.
- Once the scallops are cooked serve immediately and garnish with a sprinkle of chopped fresh parsley.
All of our Copper Bay Seafood produce is carefully shipped in polystyrene boxes that is packed with ice.