Hand-Dived Scallops & Pea Puree with Chorizo Jam
scallops with pea puree and chorizo jam

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Hand-Dived Scallops & Pea Puree with Chorizo Jam

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This dish combines the most sustainable and delicious scallops, with our Chef-Made condiments to finish the dish perfectly - think of it as a ‘mini surf & turf in a shell’ if you like and if you like scallops you will love this.

Here at Fish for thought we took the decision some time ago that we would no longer sell scallops that had been sourced by dredging. It is one of the most indiscriminate and destructive fishing methods currently employed round our shores, decimating the seabed and therefore the complex, interdependent eco-systems on which the rich diversity of our marine life depends.

All the scallops that we now sell have been individually hand-plucked from the seabed, by discerning divers who are able to leave immature scallops undisturbed, thus ensuring that the beds are not overfished and the colony can thrive. This is totally sustainable fishing, with zero impact on the seabed and producing prime, plump scallops with high levels of Omega 3 Oils and packed with vital vitamins and minerals. Due to the costs involved in fishing this way and the superior nature of the product, these shellfish obviously command a considerably higher market price, but we think it is a price worth paying for such an ethically sourced and incredibly tasty treat!

Due to the necessarily sporadic nature of supply (Divers face even more weather constraints than regular fishermen) we take these wonderful shellfish whenever we can source them. We shuck them and immediately blast-freeze them in 1/2 dozens, so that we have enough stock to meet demand when we make them available to our customers

At Fish for Thought we are blessed to have, not one, but TWO talented Chefs, Stuart & Brett, leading our Seafood Kitchen Team. Originally, they were both customers of our hospitality business, running some of the finest kitchens in Cornwall. In short, they loved us as much as we loved them and the rest, as they say, is history. This fabulously tasty dish has been developed from one that was on Brett’s menu some years ago.

Serves 2 people as a main course with a side (Chef Brett suggests Chips and a Rocket salad) or 3 people as a starter.

You Will Receive:

6 x Hand-Dived Scallops (Frozen) 6 x Scallop Shells 150g pouch of Pea Purée 150g pouch of Chorizo Jam Step-by-step Cooking Instructions

Ingredients: (Allergens in UPPER CASE)

Pea Purée: Peas, BUTTER, Salt, Pepper.

Chorizo Jam: Apple Juice, Chorizo, Shallot, Granny Smith Apples, Caster Sugar, Sunflower Oil

Nutritional Information per portion:

  • Energy 407cal / 1706kj
  • Fat 16.9g
  • Saturates 6.0g
  • Carbs 34.0g
  • Sugars 27.7g
  • Protein 27.6g
  • Salt 2.1g

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Recipes & Cooking illustration

Recipes & Cooking


  • Defrost the Scallops
  • Drain and dry them on some kitchen paper, or similar.
  • Oil & season the scallops
  • Preheat a dry non-stick pan over a medium heat
  • Place the scallops in the pan, flat side down, let them sizzle and caramelise for approx. 45 seconds
  • Flip the scallops over and add 15g of butter to the pan
  • Baste the scallops with the butter which should bubble and foam as it melts
  • After approx. 45 seconds, remove the pan from the heat but keep basting the scallops
  • After a further 30 secs remove the scallops from the pan.
  • Place the Pea Purée in a bowl and heat in a microwave oven for 2 minutes till HOT
  • Place the Chorizo Jam in a bowl and heat in a microwave oven for 1 min till WARM
  • In each shell place 25g or a heaped tablespoon of hot Pea Purée
  • Top with 25g or a heaped tablespoon of warm Chorizo Jam in each shell
  • Finish by placing a pan-seared scallop atop each shell
  • Serve immediately, with perhaps a nice, chilled glass of Rosé
Sustainability illustration

Sustainability & Provenance

At Fish for Thought, we are on a mission to change the way people enjoy fish and shellfish forever. In order to achieve this, we recognise that we need to lead the way when it comes to sustainable and ethical sourcing. As part of our recent new website launch, we have taken time reviewing the range of fish and shellfish that we offer. This has involved us spending time with organisations like The Marine Stewardship Council, The Cornwall Good Seafood Guide and The Marine Conservation Society. Read more