Scallops: A Fishmonger's Guide
Sweet, plump king scallops, hand-dived when we can get them, and how to sear them like a chef
Also known as: King scallop, Great scallop
When Are Scallops In Season?
Scallops are at their best in the colder months, when the meat is firm and the roe is full. We get hand-dived scallops whenever the boats can land them.
Please note that all wild-caught fish is always subject to availability, catches and weather conditions.
What Are Scallops?
Scallops (Pecten maximus) are the king of the shellfish counter: a fan-shaped shell opening to reveal a plump white disc of sweet, firm meat and a curl of orange roe. They’re prized everywhere good seafood is eaten, and a properly seared scallop, golden outside and barely set within, is one of the great quick luxuries of the kitchen.
The king scallop is the big one, the size of the palm of your hand. Smaller queen scallops also turn up, but it’s the kings that get the searing treatment.
Where Our Scallops Come From
The English Channel. We get hand-dived scallops whenever divers can land them, taken individually off the seabed, which means no damage to the habitat and a cleaner scallop with no grit. When hand-dived aren’t available, careful day-boat scallops fill the gap. We also get scallops from Shetland. We’ll always tell you which you’re buying.
The Best Time to Buy Scallops
The colder months, October through March, with the peak from November to January. Scallops are firmest and the roe fullest in winter. In late spring and summer, after spawning, the meat can be softer and less impressive. For the best scallops, buy when there’s a chill in the air.
How To Cook Scallops
The whole game is a hot pan and a light touch.
Seared: The classic. Dry the scallops thoroughly (wet scallops steam instead of sear), season, and lay into a smoking pan with a little oil. Leave them alone for about 90 seconds until a deep golden crust forms, flip, give them a minute more, and finish with a knob of butter. Just opaque in the middle, no more.
Grilled in the shell: On the half-shell with garlic butter, under a grill or on the barbecue until just set.
Raw: The freshest scallops are superb sliced thin as sashimi or dressed as a ceviche with lime, chilli, and a little oil.
A scallop wants a friend with acidity or richness: black pudding, pancetta, a pea purée, brown butter and capers. But it never wants overcooking.
Buying Tips From The Counter
- Ask: hand-dived or dredged? Hand-dived every time if you can.
- Dry, not soaking. Avoid scallops sitting in milky water. They’ve been soaked to bulk up the weight and won’t sear.
- Creamy white, not bright white. Natural scallops are ivory. Glaringly white ones have often been treated.
- Roe on is fresher. Scallops sold with the coral attached have usually been handled with more care.
Scallops From Parkstone Fisheries
We bring in king scallops in season: hand-dived when the boats allow, shucked and prepared to order, roe on or off as you like. Ask Steve what’s landed. Serve them alongside our mussels or oysters for a shellfish course to remember. Free delivery across all BH postcodes, £40 minimum order.
From Our Counter
Buy Scallops From Parkstone Fisheries
Fresh, prepared to your specification, and delivered across all BH postcodes by refrigerated vehicle.
Scallops: Frequently Asked Questions
What's the difference between hand-dived and dredged scallops?
How they're caught, and it matters. Hand-dived scallops are picked one by one by divers on the seabed, which leaves the habitat intact and gives a cleaner, grit-free scallop. Dredged scallops are dragged up by heavy gear that scours the seabed. Hand-dived cost more and are worth it, both for the planet and for the plate. Always ask which you're buying.
Should I eat the orange roe (coral) on a scallop?
Yes, if you like it. The orange-and-white roe, or coral, is edible and rich. Many people consider it the best part. Some prefer to cook just the white meat for a cleaner look and texture. Both are right; it's a matter of taste. A scallop with its roe attached is also a sign it's been handled fresh.
How do I cook scallops without ruining them?
Speed and a hot pan. Pat them bone-dry, season, and lay them in a smoking-hot pan with a little oil. Don't move them: let a deep golden crust form, about 90 seconds, then flip for one minute more. They should be just opaque in the middle. Overcooked scallops turn rubbery in seconds, so pull them early.
Explore More Species
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Read guide →Oysters
Native UK oysters and Pacific rock oysters: when each is at its best, how to open them safely, and what to drink with them
Read guide →Lobster
Pot-caught Dorset lobster, kept live in our own tanks until you order: origin, season, and the right way to cook one at home
Read guide →Poole's Fishmonger Since the 1920s
Order Fresh Fish Today
Browse our shop online, call us on 01202 747661, or visit us at 12 Bournemouth Road, Poole.