Atlantic Wild Ocean Sea Scallops - Sashimi grade (Frozen)

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Wild caught Atlantic sea scallops — sashimi grade, sweet and naturally premium.

Why Atlantic Sea Scallops

• Wild caught from cold Atlantic waters
• Sashimi grade — suitable for raw consumption
• Sweet, delicate flesh with a clean ocean finish
• Premium quality — chef's favourite for searing
• Frozen at peak freshness

How to Cook Scallops

The key is: very high heat, very short time — sear, don't steam

Seared (Best): Thaw fully, pat completely dry. Very hot pan with oil. 1–2 min per side until golden caramelised crust forms. Don't move them. Finish with butter and lemon.

Sashimi: Slice thinly, serve with soy, wasabi and a squeeze of lemon.

Perfect Wine Pairing

The sweet, delicate flavour of sashimi-grade scallops finds a natural match in an elegant Chardonnay — the 2024 Shaw + Smith M3 Chardonnay, available from our sister store My Wine Man — an elegant Adelaide Hills Chardonnay with stone fruit, citrus, and refined oak that lifts the natural sweetness of the scallops beautifully.