Large Scallops | Frozen Box | Wild caught
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DELIVERY
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About
NO LONGER JUST FOR DINING OUT
Scallops have long been a favourite in restaurants around the world, known for their unusual property of tasting light, yet rich at the same time. This makes scallops suitable for a wide variety of cooking styles ranging from classic western through to modern Asian dishes. Our Scallop Lover’s Box means you can now enjoy this delicacy in your own home.
CONTENTS
Large, cleaned Scallops (approx. 800g per box) 20-40 pieces per pack
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Instructions
Your Scallops will arrive frozen, simply store in your freezer (up to 3 months) and use at your leisure. It is best to remove product from packaging to defrost (do not thaw under vacuum/pressure), simply place on a tray in your fridge and allow to thaw slowly.
Any special requests or instructions can be left in the NOTES section at the Checkout. Eg: Your doorbell does not work, you require a phone call before the order arrives, you would like the fillets / steaks vacuum packed seperately or cut into smaller portions etc.
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Eco rating
Your box will arrive frozen, simply store in your freezer (up to 3 months) and use at your leisure. It is best to remove product from packaging to defrost (do not thaw under vacuum/pressure), simply place on a tray in your fridge and allow to thaw slowly.
ECOSYSTEM IMPACT : Medium
GEAR USED : Bottom trawl
SUPPORTING LOCALS : No
DISTANCE TRAVELLED : 5000km+
DOLPHIN / TURTLE IMPACT : Low
REPRODUCTION POTENTIAL : Medium
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Fishwife Recipes
Seared Scallop Pasta with Browned Butter and Sage
Our partner site, The Fishwife, shares a five-star restaurant level recipe, with combination of classic flavours. You will need:
- Greenfish Scallops (about 16 - 20 Large)
- 5 Tbsp Butter
- 20g fresh Sage Leaves
- 1/2 cup Parmesan Cheese
- 3/4 pack of Linguini Pasta
- Salt & pepper
Preparation:
- Cook pasta as per package instructions. While the pasta is cooking, sear the scallops.
- Dry scallops off with a bit of paper towel.
- Once most of the moisture has been removed, season both sides with salt and pepper.
- In a pan melt the 1 tablespoon of the butter on a medium to high heat.
- When the butter is bubbling, place the scallops in the hot pan and sear for 1 to 1 and a half minutes per side depending on how big the scallops are. Do not allow the butter to burn.
- The scallops are done when they turn from translucent to white, and they should turn a lovely golden colour on the outside from the caramelization.
- Remove scallops from the pan and set aside.
- For the sauce, drop the heat to medium and add the remaining 4 tablespoons of butter, allowing it to bubble and melt and turn a golden colour, being careful not to let it burn.
- Add the sage leaves and fry for a minute or two.
- Place the pasta and seared scallops into the browned butter and sage mixture and toss together.
- Add the parmesan, salt and pepper and toss once more.
- Serve immediately.
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Delivery
R65 same-day packaging & delivery fee
CBD | Southern Suburbs | Houtbay | Plattekloof
Deep South | Table View, Blouberg, Melkbos | Durbanville
Stellenbosch | Somerset West | Franschhoek | Paarl
All zoned areas: Monday to Friday
- Order before 11am and receive your delivery the same day.
- Order after 11am and receive your delivery the following delivery day.
- Please note we do not deliver on Saturday, Sunday and Public holidays
- Re-delivery fee may apply if delivery cannot be taken between delivery times (14:00 - 17:00) without any prior arrangement and a delivery was attempted. Email [email protected] or call 063 666 2802
We are working hard to extend our range. If you live outside our current delivery range but think there is significant demand in your area, please contact us.