Scallops are marine bivalve molluscs known for their fan-shaped shells and tender, sweet meat, commonly found in oceans worldwide. They are a popular seafood choice, often enjoyed grilled, seared, or baked, and are rich in protein, vitamins, and minerals.

To make potato scallops, slice potatoes into thin rounds, coat them in a seasoned batter, and deep-fry until golden and crispy. For a seafood twist, consider pairing them with our premium scallop products, available on our site, to create a delicious surf-and-turf experience.

To paint scalloped edges on a wall, use a stencil or create a template with cardboard, then trace the pattern along the wall's edge and fill in with paint using a small brush for precision. For a seafood twist, visit our product page to explore our premium scallops, perfect for your next culinary creation.

Cook scallops for 2-3 minutes on each side over medium-high heat until they are opaque and have a golden crust. Ensure the internal temperature reaches 63°C for safe consumption.

Scallops have a sweet, delicate flavour with a hint of brininess, often described as a cross between crab and lobster. Their tender, buttery texture makes them a popular choice for seafood lovers.

Yes, scallops are healthy as they are low in calories and high in protein, vitamins, and minerals such as B12, magnesium, and zinc. They also contain omega-3 fatty acids, which are beneficial for heart health.

Yes, you can eat scallops raw if they are fresh and sourced from a reputable supplier. Ensure they are properly cleaned and stored to minimise the risk of foodborne illness.

To cook scallops in butter, heat a pan over medium-high heat and add a generous amount of butter. Once the butter is melted and foamy, place the scallops in the pan, ensuring they are not touching, and sear for 2-3 minutes on each side until golden brown and opaque in the centre.

To cook fresh scallops, rinse them under cold water and pat dry. Heat a pan over medium-high heat with a little oil or butter, then sear the scallops for 1-2 minutes on each side until golden brown and opaque in the centre.