1 tablespoon light soy sauce
2 teaspoons rice vinegar
2 teaspoons mirin
1/2 teaspoon sesame oil
2 Qukes (baby Lebanese cucumbers) seeded, cut into matchsticks
1 green onion, trimmed, cut into matchsticks
1 tablespoon pickled ginger, thinly sliced
1 teaspoon peanut oil
24 scallops, with shell


1. Combine soy, vinegar, sesame oil and mirin in a small bowl and set aside
2. In a separate small bowl, combine qukes, green onion and ginger set aside
3. Heat peanut oil in a medium fry pan over high heat
4. Add half the scallops cook 30 seconds to 1 minute each side until golden  
5. Transfer to a plate
6. Repeat with remaining scallops
7. Return scallops to their shells and place on a serving platter
8. Top each scallop with a little of the cucumber mixture and drizzle with dressing



fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!