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To prepare scallops, start by patting them dry with a paper towel to ensure a good sear. Heat a pan over medium-high heat, add a small amount of oil, and cook the scallops for about 1-2 minutes on each side until they are golden brown and opaque in the centre. For more detailed instructions and to purchase fresh scallops, visit our seafood product page.

No, scallops are not crustaceans; they are bivalve molluscs. Crustaceans include species like crabs, lobsters, and shrimp, while scallops belong to the same family as clams and oysters.

Yes, scallops have multiple small eyes along the edge of their mantle. These eyes help them detect movement and changes in light, aiding in their ability to escape predators.

Scallops have a sweet, delicate flavour with a slightly briny taste, often described as a cross between crab and lobster. Their texture is tender and buttery, making them a popular choice for seafood lovers.

Scallops are generally considered halal as they are a type of seafood, and most Islamic scholars agree that all seafood is permissible. However, it's always best to consult with a local religious authority for specific guidance.

Yes, you can freeze scallops. To maintain their quality, place them in an airtight container or vacuum-sealed bag, and use them within three months for the best taste and texture.

To cook frozen scallops, first thaw them in the refrigerator overnight or under cold running water. Once thawed, pat them dry, season as desired, and sear in a hot pan with oil or butter for 1-2 minutes per side until golden brown and opaque in the centre.

To make scallops, start by patting them dry and seasoning with salt and pepper. Heat a pan over medium-high heat, add a little oil, and sear the scallops for about 2-3 minutes on each side until golden brown and opaque in the centre. For more details, visit our seafood product page.