Chilled Whole scampi
Chilled Whole scampi


  • Ingredients, allergens and storage

    Scampi (crustaceans) 40%, breadcrumbs (wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], yeast, salt), batter (water, wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], salt), water, rapeseed oil, stabilisers: E450, E451, E452.

    Allergy information
    For allergens, including cereals containing gluten, please see the ingredients in bold.

    Keep in the fridge between 0-5˚C and polish off by the use by date. Once defrosted, please don’t refreeze.
  • Nutritional info

    per 100g
    Energy (kJ) 991
    Energy (kcal) 237
    Fat (g) 10.8
    of which saturates (g) 1.1
    Carbohydrates (g) 23.9
    of which sugars (g) 1.1
    Fibre (g) 1.4
    Protein (g) 10.3
    Salt (g) 1.49
where to buy

Whole scampi

Whole scampi

make this yourself

From ocean to oven...

Scampi – or langoustines to give them their frilly name – are actually small lobsters.

We catch them in the waters around the British Isles and carefully prepare them with our tasty golden crumb here in Whitby, North Yorkshire.

How to cook:

Oven bake: 8-10 mins

Preheat oven to 220°C/200°C fan/gas mark 7. Remove all packaging and place the scampi on a preheated baking tray in the centre of the oven. Bake for 8-10 mins, turning halfway through cooking, until crisp and golden. Tuck in.