Tesco Finest British King scallops’ roe on 220g

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£10.00

£45.46/kg

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Highlights

  • Hand Shucked
  • Naturally sweet, roe-on king scallops with a tender bite
  • British Scallops
  • Wild Caught in Britain

Description

King scallops (Pecten maximus), roe-onResponsibly sourcing our seafood is important to us, which is why Tesco fish experts work with responsibly managed fisheries to continually improve their high quality standards. For more information about our strict quality standards visit www.tescoplc.com/marineResponsibly sourcing our seafood is important to us which is why Tesco fish experts work with responsibly managed fisheries to continually improve their high quality standards. For more information about our strict quality standards visit www.tescoplc.com/marine policyBRITISH Naturally sweet, roe‑on king scallops with a tender bite HAND SHUCKED BRITISH SCALLOPS WILD CAUGHT IN BRITAIN
Pack size: 220G
1/2 of a pack
Energy
295kJ 70kcal
4%of an adult reference intake
Fat
0.8g
low1%of an adult reference intake
Saturates
0.2g
low1%of an adult reference intake
Sugars
<0.1g
low<1%of an adult reference intake
Salt
0.17g
low3%of an adult reference intake
of an adult reference intake*

Typical values per 100g: Energy 268kJ / 63kcal

Ingredients

INGREDIENTS: Scallop (Mollusc).

Nutrition information

Typical ValuesPer 100g1/2 of a pack (110g)
Energy268kJ / 63kcal295kJ / 70kcal
Fat0.8g0.8g
Saturates0.2g0.2g
Carbohydrate1.5g1.6g
Sugars<0.1g<0.1g
Fibre0.5g0.5g
Protein12.4g13.6g
Salt0.16g0.17g
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
As Sold.--

Allergy Information

Contains molluscs.

Preparation and Usage

Wine pairing
Rich roe-on scallops are best paired with a crisp, high-acid white such as Chablis or Albariño.

Shallow Fry

Instructions: HOW TO COOK perfect scallops Chef's Tips You will need: Heavy-bottomed skillet, sea salt and olive oil. (skillet, salt shaker, and oil bottle illustration) Preparation is key (scallops being pat dry illustration) Thoroughly pat dry the scallops with kitchen towel, being careful not to damage the roe. Once dry, season the scallops with sea salt and olive oil just before cooking. Avoid salting too early, as it can draw out moisture and compromise the sear. Tips for cooking the perfect scallops (scallops in pan illustration with fish spatula) Pre-heat your heavy-bottomed skillet over a medium-high heat for two minutes. The pan is ready when a few drops of water sizzle and evaporate instantly upon contact. Carefully place the seasoned scallops into the hot pan. Gently press down on the scallops for a few seconds, as you add them to the pan. Allow the scallops to cook undisturbed for 3-4 minutes, being careful not to damage the roe. When the bottom half of the scallop is cooked through it is time to turn them over. Using a thin, flexible fish spatula, gently lift and turn them one at a time. Reduce the heat to medium and add a knob of unsalted butter to the pan. Tilt the pan and spoon the golden butter over the scallops for 1-2 minutes. PAN FRY Chilled 6 mins For best results pan fry Pat dry scallops with kitchen towel. Season with sea salt and a little olive oil. Heat a non-stick pan over a medium/high heat for 2 minutes. Add the scallops to the pan, one by one, gently pressing each down for a few seconds as you do. Cook them for 3-4 minutes undisturbed. Gently turn once with a fish spatula. Turn heat to Medium. Add a knob of unsalted butter. Tilt the pan and baste for 1-2 minutes, until cooked.

Storage

Not suitable for freezing. Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown.

Net Contents

220g ℮

Produce of

Packed in the U.K., Not for EU ----
scallops caught in the NE Atlantic – Irish Sea and the NE Atlantic – North Sea using Dredges

Recycling

Carton. Recycle Film. Recycle at large Tesco supermarket Tray. Recycle
© Tesco 2026.

Return to

Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.com

Manufacturer Address

Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.

Caution: This product may occasionally contain small fragments of shell..

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