November has traditionally been the time of year our West Cork and Kerry wild scallops come into season. They are collected from local fishermen and processed here in our factory, a few kilometres outside of Kenmare. After trimming and de-shelling the scallops, they are then vacuum packed and are ready for the markets.
Scallops are incredibly easy to cook. Simply add to a hot pan with some butter, a sprinkle of seasoning, garlic and a splash of white wine. Cook until golden brown and turn once. They are very versatile and can be baked, fried or steamed. Scallops pair well with mushrooms, artichokes, garlic, bacon and cheese. So you can have a lot of fun experimenting with different recipes.