This month we’re showcasing these delicious hand-dived scallops from the pristine waters of Loch Fyne in Scotland.
More sustainable than industrial dredging, hand-diving allows the fishermen to work from small boats, selecting only fully-grown scallops. Although physically demanding, this process ensures that there is no by-catch, wastage or disruption to the seabed or neighbouring plant life. In addition, because the scallops aren’t dredged, they arrive cleaner (less full of sand) and they retain their firm texture as a result of not needing any additional washing.
While scallops are mostly available year-round, our unreliable British weather can impact the ability to dive meaning that they become harder to source. Our chefs will be creating weekly changing specials throughout March, starting with them pan-fried with spiced carrot purée, crispy chicken skin & sauce Jacqueline. Please check with the restaurant on booking to ensure availability.