Scallops can be either dive-caught or dredge-caught. Those taken from English fishing grounds benefit from the cold, clean waters of the North Atlantic. They anchor themselves to the seabed and feed by filtering micro-organisms from the seawater. At Coombe Farm, as firm supporters of organic food, we're also firm supporters of sustainable fishing practices. We source our scallops from local Devon suppliers who work to ensure their methods of fishing are humane and as minimally impactful on the environment as possible.
The delicate flavour and texture of king scallops should be respected when cooking and serving. Overcooking either the meat or the roe will result in rubberiness, so go easy. Slight undercooking is absolutely safe, and serves to preserve and enhance the gentleness of the scallop's natural flavour. Bacon and black pudding are common partners with scallops – the sweetness of the white meat balancing with the salty richness of the pork. Light handed pairings – like a tiny grating of lemon zest or ginger – let the scallops speak for themselves.