These are the 'easy to use' 'easy to store' king scallops that are loved around the world. They are individually frozen so that you don't have to use them all at once if you're just serving for one. 1kg (600g net weight) pack.

How to fry scallops:

- pat dry and salt scallops

- heat pan with a drizzle oil and a knob of butter

- cook scallops 30 seconds each side

Recipe Idea

Spaghetti and scallops 

Ingredients 

1/2 bag CSP fresh spaghetti
1/2 bag defrosted scallops
2 x chopped garlic cloves
1 x chopped onion
1 x punnet cherry tomatoes
1/2 chopped aubergine
1 tsp dried oregano
1 tsp honey
olive oil

Method
Gently fry the scallops in a glug of olive oil and honey for a couple of minutes to caramelise. In a separate pan, fry the onion, garlic, aubergine and oregano in a little olive oil. When softened add the cherry tomatoes and simmer. Meanwhile cook the fresh pasta in salted boiling water for about 3 minutes. Add a cup of the pasta water to the tomato, onion, aubergine sauce, stir in pasta and scallops and serve with a sprinkling of Parmesan cheese.

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Recipe Idea 

Pan Fried Scallops With A Celeriac Purée

Ingredients

1 x bag of CSP Frozen Scallops (defrosted)
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

200g Celeriac, cut into small pieces

10g Unsalted butter

100ml Whole milk

1 Pinch Sea salt

1 Squeeze Lemon juice

Method

To Make Celeriac Purée 

In a large saucepan on a medium heat, soften the celeriac pieces in the butter for 5 minutes covered with a lid.
Add the milk, salt and pepper and cook on a low heat for 10 minutes until the celeriac is completely soft.
Remove from the heat, and with a slotted spoon, place all the celeriac in a food blender with a little of the hot milk and blend to a smooth puree. 
Once the puree is smooth, add a little squeeze of lemon juice and put to one side.

To Make Pan Fried Scallops

Pat scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.

Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

To serve, put a circle of purée on a warmed dinner plate. Top with scallops