Fresh Coquilles Saint-Jacques Atlantic scallops arranged on a light stone surface, showcasing premium hand-harvested seafood quality.

Atlantic King Scallops

Name: Atlantic King Scallops | FINE & WILD
Brand: REACH FOODS
SKU: CSJ300
Price: 26.0 GBP
Availability: OutOfStock
Rating: 5.0 (1 reviews)

£31.00

Variant

Hand-harvested, US Atlantic Wild-caught 12 Scallops per pack, no coral

Wild Atlantic sea scallops, hand-harvested off the US coast — 12 large, shelled scallops per pack, no coral. Thick, plump, and sweet with a clean briny finish. Sear them hard in a smoking-hot pan for a golden crust with a just-set centre, slice them raw as crudo with citrus and olive oil, or poach them gently in butter. The scallop that professional kitchens reach for.

Atlantic King Scallops

£31.00

Atlantic sea scallops (Placopecten magellanicus), hand-harvested from the cold waters of the US Atlantic coast. These are large, shelled scallops sold without the coral — pure white, plump, and firm with a clean sweetness and delicate briny finish. Each pack contains 12 scallops graded by weight, so the count stays the same across all three variants but the individual scallop size increases. They are shipped frozen in insulated packaging and may begin to thaw during transit — this will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.

Large, dry-packed scallops like these are what professional kitchens sear. Their size means you get a thick disc of meat that can take serious heat on the outside while staying just translucent at the centre — the contrast between a deep golden crust and a barely-set middle is what makes a properly cooked scallop one of the best things you can eat. They work equally well roasted, poached in butter, or served raw as crudo or carpaccio if the quality is there, and with these it is. Beyond searing, they are a natural fit for risotto, ceviche, or sliced thin over dressed leaves with citrus and good olive oil.

Producer: Hand-harvested from the US Atlantic coast. Shelled, cleaned, and frozen to preserve freshness.

Ingredients: Atlantic sea scallops (Placopecten magellanicus).

Storage: Shipped frozen in insulated packaging. May begin to thaw during transit — this will not affect quality. On delivery, refrigerate and consume within 3–4 days. Do not refreeze after thawing.

Allergens: Molluscs (scallops).

Before cooking: Remove the scallops from their packaging and place on kitchen paper. Pat each one thoroughly dry on all sides — this is the single most important step. A wet scallop will steam instead of sear, and you will not get a crust. If the scallops feel damp, leave them uncovered on kitchen paper in the fridge for 30 minutes before cooking.

Pan-searing (the definitive method): Season the scallops with salt on both sides. Heat a heavy-based or cast-iron pan over high heat until it just begins to smoke. Add a tablespoon of oil with a high smoke point — groundnut, vegetable, or light olive oil. Lay the scallops in one at a time, clockwise, leaving space between each. Do not move them. Cook for 90 seconds to 2 minutes until the underside is a deep, even gold. Turn once. Add a generous knob of butter to the pan and baste the scallops as it foams, tilting the pan to collect the butter, for a further 60–90 seconds. The centre should still be slightly translucent when you remove them. Rest for 30 seconds, then serve.

Roasting: Preheat to 220°C. Sear the scallops in a hot pan for 60 seconds per side to build colour, then transfer to the oven for 3–4 minutes to finish. This works well for larger scallops where you want even cooking throughout.

Crudo / carpaccio (raw): Slice each scallop horizontally into 3–4 thin discs. Arrange on a chilled plate and dress with good olive oil, a squeeze of lemon or yuzu, flaky sea salt, and a few turns of white pepper. A scattering of finely sliced chilli or chives finishes it. Serve immediately.

Ceviche: Dice the raw scallops into small cubes and dress with lime juice, finely diced red onion, fresh chilli, coriander, and a pinch of salt. Leave for 10–15 minutes — the acid will gently cure the outside while the centre stays soft.

Butter-poaching: Whisk 100g cold butter piece by piece into 100ml of barely simmering water. Hold at 60–70°C and lower the scallops in. Poach for 3–4 minutes, turning once, until just opaque. This method produces an extraordinarily tender, buttery result.

Important: Scallops go from perfect to overcooked in a matter of seconds. The target is a caramelised exterior with a centre that is just barely set — still slightly translucent and yielding. If in doubt, pull them earlier rather than later.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Atlantic sea scallops (Placopecten magellanicus), hand-harvested from the cold waters of the US Atlantic coast. These are large, shelled scallops sold without the coral — pure white, plump, and firm with a clean sweetness and delicate briny finish. Each pack contains 12 scallops graded by weight, so the count stays the same across all three variants but the individual scallop size increases. They are shipped frozen in insulated packaging and may begin to thaw during transit — this will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.

Large, dry-packed scallops like these are what professional kitchens sear. Their size means you get a thick disc of meat that can take serious heat on the outside while staying just translucent at the centre — the contrast between a deep golden crust and a barely-set middle is what makes a properly cooked scallop one of the best things you can eat. They work equally well roasted, poached in butter, or served raw as crudo or carpaccio if the quality is there, and with these it is. Beyond searing, they are a natural fit for risotto, ceviche, or sliced thin over dressed leaves with citrus and good olive oil.

Producer: Hand-harvested from the US Atlantic coast. Shelled, cleaned, and frozen to preserve freshness.

Ingredients: Atlantic sea scallops (Placopecten magellanicus).

Storage: Shipped frozen in insulated packaging. May begin to thaw during transit — this will not affect quality. On delivery, refrigerate and consume within 3–4 days. Do not refreeze after thawing.

Allergens: Molluscs (scallops).

Preparation / Cooking

Before cooking: Remove the scallops from their packaging and place on kitchen paper. Pat each one thoroughly dry on all sides — this is the single most important step. A wet scallop will steam instead of sear, and you will not get a crust. If the scallops feel damp, leave them uncovered on kitchen paper in the fridge for 30 minutes before cooking.

Pan-searing (the definitive method): Season the scallops with salt on both sides. Heat a heavy-based or cast-iron pan over high heat until it just begins to smoke. Add a tablespoon of oil with a high smoke point — groundnut, vegetable, or light olive oil. Lay the scallops in one at a time, clockwise, leaving space between each. Do not move them. Cook for 90 seconds to 2 minutes until the underside is a deep, even gold. Turn once. Add a generous knob of butter to the pan and baste the scallops as it foams, tilting the pan to collect the butter, for a further 60–90 seconds. The centre should still be slightly translucent when you remove them. Rest for 30 seconds, then serve.

Roasting: Preheat to 220°C. Sear the scallops in a hot pan for 60 seconds per side to build colour, then transfer to the oven for 3–4 minutes to finish. This works well for larger scallops where you want even cooking throughout.

Crudo / carpaccio (raw): Slice each scallop horizontally into 3–4 thin discs. Arrange on a chilled plate and dress with good olive oil, a squeeze of lemon or yuzu, flaky sea salt, and a few turns of white pepper. A scattering of finely sliced chilli or chives finishes it. Serve immediately.

Ceviche: Dice the raw scallops into small cubes and dress with lime juice, finely diced red onion, fresh chilli, coriander, and a pinch of salt. Leave for 10–15 minutes — the acid will gently cure the outside while the centre stays soft.

Butter-poaching: Whisk 100g cold butter piece by piece into 100ml of barely simmering water. Hold at 60–70°C and lower the scallops in. Poach for 3–4 minutes, turning once, until just opaque. This method produces an extraordinarily tender, buttery result.

Important: Scallops go from perfect to overcooked in a matter of seconds. The target is a caramelised exterior with a centre that is just barely set — still slightly translucent and yielding. If in doubt, pull them earlier rather than later.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here