Large Scallops | Frozen Box | Wild caught | 800g

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.

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

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:

1. Cook pasta as per package instructions. While the pasta is cooking, sear the scallops.
2. Dry scallops off with a bit of paper towel.
3. Once most of the moisture has been removed, season both sides with salt and pepper.
4. In a pan melt the 1 tablespoon of the butter on a medium to high heat.
5. 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.
6. 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.
7. Remove scallops from the pan and set aside.
8. 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.
9. Add the sage leaves and fry for a minute or two.
10. Place the pasta and seared scallops into the browned butter and sage mixture and toss together.
11. Add the parmesan, salt and pepper and toss once more.
12. Serve immediately.

Seasonal Delivery Schedule: 

December trading closures 

16th Closed Public Holiday
24th Close 1pm (half day)
25th Closed Public Holiday
26th Closed Public Holiday
27th Closed
31st Close 1pm (half day) 

We operate Monday to Friday
No deliveries on weekends.
Please take note of public holidays and above mentioned days

Delivery

R75 same-day packaging & delivery fee
Order before 11am for same-day delivery (Monday to Friday)
Free delivery on all orders over R1,200*

*Free delivery only applies for orders that are in the standard delivery zone.

 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

Collection

• Collections are free and take place Monday to Friday.
• Orders placed online before 11am will be ready to collect same-day from 12h00 to 5pm.
• Orders placed online after 11am will be made ready for collection the following working day, from 12h00 to 5pm.
• Should you place your order after 11am and need it that day, or need to collect before 11am (Monday to Friday) please contact our office 063 666 2802 and we will get it ready for you, it normally takes us an hour to cut and prepare.

Google Maps Search : Greenfish

Greenfish factory is located in N'Dabeni (Maitland) off Berkley Road turn into Ryger Road.  Drive +-300m and the road will bend sharply to the left.  We are situated  in the bend in a complex called Berkley Square.  Ask security for Greenfish Collections.  Please park outside the home collection door and ring bell.  It is well sign posted. Please park right outside the door.  

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.