Sconser Scallops Isle of Skye’s twice-dived treasure
Sconser scallops have quietly earned a place among Scotland’s culinary gems. Nestled on the Isle of Skye, this twice-dived king scallop operation is renowned for its sustainable, artisanal approach, connecting the rugged charm of Loch Sligachan directly to discerning tables across the UK. These have become synonymous with quality and environmental care, striking a chord with food lovers and Londoners who appreciate provenance and history.
What makes it stand out is their patient and thoughtfully tailored method. Scallops begin life in deeper waters, typically around twenty metres, and spend three to four years growing before being ‘twice-dived’ to shallower, nutrient-rich inlets like Loch Sligachan, Gaelic for ‘Place of Shells’, offering ideal currents and shelter. This technique gives Sconser scallops their distinctive firms texture, straw hue and sweet, clean flavour, naturally matured over about seven years.
Father-and-son team David and Ben Oakes continue this tradition, delivering live-in-shell scallops straight to Skye’s best kitchens, including their long-standing partner, The Three Chimneys, just as diners prioritise ethical, straightforward sourcing.
Beyond the dining room, Sconser Scallops reflect a quieter kind of sustainability, one rooted in respect for marine rhythms and the sheer discipline of time.
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