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In stock, order before 1pm for next day delivery.
Scallops
Frozen 30/40 | 1kg
$68.95 NZD
Ships from Hamilton – order by 1pm for next-day delivery.
⭐⭐⭐⭐ 4.3 star reviews
Pickup available at Seafood Bazaar, Hamilton
Usually ready in 24 hours
Scallops Imported Frozen 30/40 | 1kg
Product Details:
- Imported Frozen Scallops 30/40
- Approximately 35 scallops per kg
- Sweet, tender and juicy flesh
- Harvested from Japan, processed in China
Perfect for:
- Seared, grilled or pan-fried
- Pasta, risotto or salads
- Seafood platters
Storage Instructions:
- Keep frozen at -18°C
- Thaw in the fridge overnight or under running cold water
- Do not refreeze once thawed
Scallops with Pernod Cream Sauce
Golden pan-fried scallops with a creamy Pernod and tarragon sauce, finished with a hint of lemon for an elegant, flavour-packed dish.
Ingredients
- 6 large roe-on scallops
- 10 grams butter
- 10 tarragon leaves, chopped
- ¼ C cream
- 1 T Pernod
- Juice & zest of half a small lemon
- Smoked salt
- Ground white pepper
Method
- Season the scallops with smoked salt and white pepper.
- Heat the butter in a small frying pan until hot but not burnt.
- Add the scallops and fry until golden brown on both sides, about 5 minutes. Remove scallops and keep warm.
- Add the Pernod, lemon juice, tarragon, and cream to the pan. Heat through and reduce the cream by half while stirring.
- Pour the cream sauce over the scallops and garnish with lemon zest before serving.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Serves: 2
Creamy Garlic Scallops with Bacon
Tender scallops cooked in a creamy garlic sauce with crispy bacon, tomatoes, and Parmesan, served over perfectly cooked spaghetti for a decadent seafood pasta dish.
Ingredients
- 500 grams scallops (fresh or thawed)
- 350 grams dry spaghetti
- 4 slices crispy cooked bacon, sliced
- Salt & pepper, to season
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- ½ cup white wine
- 1 cup stock (seafood or chicken)
- 1½ cups cream
- 2 large tomatoes, seeded and diced
- ½ cup grated Parmesan cheese
Method
- Cook the spaghetti in salted water until al dente and drain.
- Cook the bacon in a large fry pan until crispy, chop, and set aside.
- Season scallops with salt and pepper and sear them in the bacon fat for 1½–2 minutes; set aside with the bacon.
- Drain bacon fat from the pan, add olive oil and garlic, and cook for a couple of minutes to soften the garlic.
- Add white wine and stock; simmer until reduced by about a third. Add cream and simmer for another 2 minutes.
- Season with salt and pepper if needed, add cooked bacon and tomatoes, stir, then add scallops. Simmer 1–2 minutes (do not overcook scallops).
- Add spaghetti and Parmesan; stir through well and serve immediately.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Serves: 4
Coconut Noodles with Scallops
A creamy coconut noodle stir-fry with fresh scallops, capsicum, spinach, and lime. Flavored with turmeric and chilli, and garnished with shredded coconut for a tropical twist.
Ingredients
- 20 scallops (fresh or thawed)
- 2 tablespoons coconut oil
- 1 red capsicum, seeded and sliced
- 2 garlic cloves, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- Salt & pepper, to taste
- 1 cup coconut milk
- ½ cup stock (vegetable, chicken, or seafood)
- ½ lime, thinly sliced
- 1 cup baby spinach leaves
- 250 grams uncooked brown rice noodles
- Shredded coconut, to garnish
Method
- Heat coconut oil in a wok or fry pan over high heat.
- Add capsicum and garlic; stir-fry for 1 minute.
- Add turmeric, chilli, salt, and pepper; stir-fry another minute.
- Mix stock and coconut milk together and add to the wok. Stir and cover for 5 minutes to cook.
- Add spinach and lime slices.
- Add scallops to the wok and stir-fry for another 5 minutes, or fry separately in coconut oil and set aside.
- Cook rice noodles in 1 L boiling water for 5 minutes (or as per packet instructions).
- Combine cooked noodles with the stir-fry and cook a further 2 minutes.
- Plate and garnish with shredded coconut.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Serves: 4
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Frequently asked questions
How is it packed?
All seafood is individually vacuum-packed or sealed, then placed in insulated boxes with gel ice packs to ensure it stays cold and fresh during transit.
Is it frozen?
If the product subtitle includes the word frozen then yes, otherwise all other seafood listings are fresh. All frozen seafood is flash-frozen at peak freshness immediately after processing, locking in flavour, texture, and nutrients.
Can I freeze or refreeze?
Frozen seafood: Once thawed, do not refreeze; keep refrigerated and use within 24hrs.
Fresh seafood: Freeze as soon as possible and within 24 hours of delivery for best quality.
What if I’m not home?
If no one is available at the delivery address, your order will be placed in the location on your delivery notes. We recommend leaving clear instructions for a shady cool spot to avoid spoilt deliveries.
How long will it stay fresh?
Fresh seafood: Consume within 48 hours of delivery for best quality. Fresh Seafood may last up to 5 days from packing.
Frozen seafood: Can be stored at -18°C or below for several months, depending on the product. Check the packaging for specific storage periods.
How do I thaw it?
Frozen seafood: Thaw in the refrigerator overnight or in a sealed bag under running cold water. Avoid microwaving or warm water.
Fresh seafood: Ready to use, keep refrigerated until cooking.
How much should I get?
We reccommend:
Fish fillets: ~150–200 g per adult per meal
Tuna steaks: ~180–220 g per adult per meal
Whole fish (e.g., snapper, trevally): ~400–600 g per adult.
Cooked prawns or mussels: ~100–150 g per adult as a starter or snack
Crabs: ~300–400 g per adult if served as a main, or ~150–200 g per adult as part of a shared seafood platter
