Dry scallops

At Zora's, we only source dry scallops. Unlike "wet" scallops, which are treated with a phosphate solution to retain water, dry scallops are completely natural, with nothing added. This gives them a sweeter, cleaner flavour, a firmer texture and allows them to caramelise beautifully when cooked, creating the rich golden crust chefs love.

Our scallops are always wild caught in the cold waters of the U.S. East Coast, where the slow growing scallops develop their delicate, buttery sweetness and subtle briny notes. Their texture is tender and almost silky, yet pleasantly firm, making them perfect for everything from a quick pan sear to the grill. When sashimi grade, they are also exceptional served raw as crudo or sashimi, where their natural sweetness really shines.

Depending on the season and availability, our scallops may come from different fisheries along the East Coast. If you would like to know exactly where this week's scallops were harvested, just ask your fishmonger. We are always happy to tell you more about their journey from sea to counter.

  • ways cook it

    Pan Seared
    The classic preparation. Pat the scallops completely dry, season lightly with sea salt and sear in a very hot pan until a deep golden crust forms. Finish with butter, garlic and fresh thyme, then serve with a squeeze of lemon.

    Grilled
    Brush lightly with olive oil and grill over high heat for just a minute or two on each side. Serve with herb butter, charred lemon or a fresh salsa verde.

    Roasted
    Roast briefly with brown butter, shallots and herbs, then serve over creamy risotto, mashed potatoes or a silky cauliflower purée.

    Pasta
    Toss pan seared scallops through fresh linguine with garlic, white wine, chilli flakes, parsley and lemon zest for a simple but elegant meal.

    Scallop Skewers
    Thread onto skewers with cherry tomatoes, courgette or peppers and cook quickly on the barbecue. Finish with lemon and fresh herbs.

    Ceviche or Crudo
    When sashimi grade, dry scallops are exceptional served raw. Thinly slice and dress with citrus, extra virgin olive oil, flaky sea salt and fresh herbs for a delicate starter.

    Scallop Carpaccio
    Slice paper thin and serve with lemon, good olive oil, shaved Parmesan, cracked black pepper and microgreens for an elegant appetiser.

    Surf and Turf
    Pair pan seared scallops with a perfectly cooked steak for a classic restaurant combination. Finish with garlic butter or a rich beurre blanc.

    Seafood Risotto
    Fold gently into a creamy risotto during the final few minutes of cooking so they stay tender and succulent.

    Simply with Butter
    Sometimes less is more. Cook gently in butter with a little garlic and finish with chopped parsley. Serve with warm crusty bread to soak up every last drop.

  • Drinks pairings

    The natural sweetness and delicate texture of dry scallops pair beautifully with crisp, refreshing drinks that complement rather than overpower their flavour.

    Champagne
    Fine bubbles and bright acidity make Champagne one of the ultimate partners for scallops, especially when they're pan seared in butter.

    Chablis
    Its minerality and citrus notes highlight the scallops' natural sweetness while cutting through rich butter sauces.

    Albariño
    Fresh, vibrant and slightly saline, Albariño feels as though it was made for seafood.

    Sancerre
    With notes of citrus, green apple and fresh herbs, Sancerre is an elegant match for grilled or roasted scallops.

    Dry Riesling
    Bright acidity and delicate fruit make it an excellent choice, particularly if the scallops are served with a touch of spice or Asian flavours.

    White Burgundy
    A lightly oaked Chardonnay brings richness and complexity that pairs beautifully with scallops served alongside creamy risotto or mashed potatoes.

    Belgian Witbier
    Brewed with orange peel and coriander, this light wheat beer enhances the scallops' sweetness without overwhelming them.

    Saison
    Dry, lightly peppery and refreshing, a farmhouse ale is a wonderful companion to grilled scallops.

    French 75
    Elegant and sparkling with citrus notes that complement the buttery richness of perfectly seared scallops.

    Classic Martini
    A crisp gin or vodka martini with a twist of lemon is a timeless pairing for shellfish.

    Non Alcoholic Pairings

    Sparkling Elderflower & Lemon
    Floral, citrusy and refreshing, with enough brightness to balance the richness of the scallops.

    Cucumber, Mint & Lime Cooler
    Clean, crisp and cooling, making it an ideal accompaniment to grilled or roasted scallops.

    White Peach Iced Tea
    Lightly fruity and delicately floral, enhancing the scallops' sweetness without overpowering it.

    Sparkling Apple & Ginger
    Fresh apple with a gentle warmth from ginger creates a beautiful contrast to buttery scallops.

    Citrus Green Tea
    Served chilled with lemon and orange, this offers a clean, refreshing finish that lets the scallops remain the star of the plate.