Our scallops are lifted from the deeper waters of Loch Sligachan and then re-laid in the shallow waters, where the plankton is thicker and the scallops can achieve their potential. Because they are sold 'live in the shell' you know they will be as nature intended and will not shrink or fill the pan with water as you cook them.
Our scallops are known locally as Sconser Scallops. W
e realised that is what chefs
were calling them on their menus, there is no Loch Sconser, it's just the village where we live which is on the shores of Loch Sligachan on the east coast of the Isle of Skye, Scotland.
Why not buy
some and taste the difference yourself.
Scallops are available all year round.
We have underwater footage of David harvesting