500g scallops
4 teaspoons cornflour
2 teaspoons olive oil
3 cloves garlic, minced
500g cherry tomatoes
2/3 cup (170 ml) dry vermouth, white wine or chicken stock
1/2 teaspoon salt
1/3 cup chopped basil
1 tablespoon cold water


1. Dredge scallops in 3 teaspoons of the cornflour, shaking off the excess
2. Heat oil in a large non-stick fry pan over medium heat
3. Add scallops sauté until golden brown and cooked through, about 3 minutes
4. Using a slotted spoon, transfer scallops to a bowl
5. Add garlic to pan cook 1 minute.
6. Add tomatoes cook until they begin to collapse, about 4 minutes
7. Add vermouth, wine or stock, salt and basil
8. Bring to the boil cook about 1 minute
9. Blend remaining cornflour and cold water in a small bowl
10. Add mixture to pan cook stirring until sauce slightly thickened about 1 minute
11. Return scallops to pan
12. Reduce to a simmer cook just until heated through about 1 minute



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!