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Richard is one fishy bloke. He’s our chief fishmonger from Murray’s Fresh Fish, who supply some of the best London restaurants (and now you). “The focus for Murray’s has always been to work with small fishermen, using small boats and good methods of catching,” says Richard. (I don’t think he means the fishermen are tiny.) To make sure it’s the most ethically sourced fish possible, we only get fish and seafood from fisheries and farms rated 1-3 by the Marine Conservation Society. Sourcing fish in this way means you get to eat your fish and seafood seasonally. Even better, it’s as fresh as going to the market. Richard gets your fish from Brixham, the Isle of Wight, Hastings and other coastal wonders to your door within a couple of days of being landed.
Scallops Allergy advice: contains molluscs. May contain traces of crustaceans and fish.
King scallops are remarkable - at their best when seared very quickly on either side. They can also be baked, or used in fish pie or risotto - they will add a sense of luxury to any seafood dish. They should be refrigerated between 0° and 3°C. We guarantee that your fish will have at least 3 days before its expiry date, including the day of your delivery. All of our fish can be frozen.