The roe is frozen inside the sachet all together Try using these to make a delicious homemade Taramasalata Removed from the highest quality, hand dived Scottish scallops The bright red scallop roe gives colour, flavour and texture to your sauces, or try pan frying them in a little butter, garlic and lemon juice. They are often removed before the scallop reaches the customer as the quality deteriorates very quickly when fresh, but ours are frozen as soon as they are removed from the scallop (which our expert filleters do in house) so the quality is still top notch. Use them to thicken a seafood stock to give it a wonderful colour, or in a cream sauce to add a bit of variety to your chicken dish!