Nestled in the dramatic landscapes of the Isle of Skye, where ancient mountains meet pristine waters, lies a remarkable story of innovation, dedication, and culinary excellence. For nearly four decades, David Oakes has been perfecting an art form that connects the wild beauty of Scottish waters directly to the plates of discerning diners worldwide.

In 1988, when most of Scotland's seafood industry focused on traditional fishing methods, David Oakes saw something different. The Yorkshire-born former civil engineering diver had spent years exploring coastlines from the UK to Africa, but it was Skye's waters that captured his imagination—and his heart.

"Scallops spend their entire lives trying to migrate into the shallows, where the nutrients are richest," David explains. "They know instinctively that this is where they can achieve their full potential. My job is simply to help them get there."

This observation became the foundation of Sconser Scallops, Scotland's only farm to pioneer the cutting-edge husbandry of twice-dived shallow water finished king scallops—a technique that remains unique to this day.

The secret lies in Loch Sligachan, whose Gaelic name translates to 'Place of Shells'—a fitting home for what many consider the world's finest king scallops. Here, David has created a natural nursery where scallops live their best possible life.

The process is as patient as it is precise. Scallops begin their journey at a depth of 20 metres, spending three to four years growing in the nutrient-rich deep waters. Then comes the crucial move—the "second dive" that gives these shellfish their distinctive character.

"We relocate them to the shallow waters of Loch Sligachan to finish growing," David says. "The distinctive narrow mouth of the loch increases tidal flow while protecting the scallops from harsh weather. It's the perfect finishing school."

This unique environment produces scallops of extraordinary quality. The constant movement of nutrient-rich water, combined with the protection from ocean swells, creates ideal conditions for the molluscs to develop their signature texture and flavor. The result? Scallops with a distinctive straw color and sweet, firm meat that sets them apart from their deep-water cousins.

Patience defines everything about Sconser Scallops. Each shell takes approximately seven years to reach its full size of around 130mm—a timeline that speaks to David's commitment to quality over quantity.

"There are no shortcuts to excellence," he reflects. "These scallops take the time they need to become what they're meant to be. Our role is simply to provide the best possible environment for that journey."

Every scallop is hand-selected by divers who know these waters intimately. This traditional harvesting method ensures minimal environmental impact while guaranteeing that only the finest specimens make their way to market. More importantly, because they're delivered live in shell, customers know they're getting scallops exactly as nature intended—no shrinkage, no excess water, just pure, sweet perfection.

What began as one man's passion has evolved into a true family enterprise. David's son Ben, born and raised on Skye, now works alongside his father, diving for scallops and managing deliveries across the island. With a degree in Sustainable Environmental Management from Edinburgh University, Ben brings fresh perspective to the family's commitment to marine stewardship.

"Growing up here, the sea has always been part of my life," Ben explains. "From sailing with the Skye Sailing Club as a child to studying marine environments at university, I've always known I wanted to continue what my father started."

Ben has also launched his own venture, Isle of Skye Seaweed Co., creating natural skincare and beard-care products from sustainably harvested seaweed. It's a natural extension of the family's dedication to Skye's marine bounty.

Perhaps no relationship better illustrates the quality of Sconser Scallops than the 25-year partnership with The Three Chimneys. What began as a local supply arrangement has evolved into one of Scottish gastronomy's most enduring collaborations.

"We're proud to have been supplying The Three Chimneys for the past 25 years," David says. "We feel that our paths have always followed the same star. As The Three Chimneys have innovated and grown, so have we."

Today, Ben personally delivers 200-400 scallops per week to both The Three Chimneys at Colbost and The Three Chimneys at Talisker, ensuring that these prized shellfish arrive at the kitchen door on the day of harvest.

Head Chef Paul Green has embraced this partnership wholeheartedly: "The provenance of ingredients tells a story on every plate. When I work with Sconser Scallops, I'm not just preparing seafood—I'm sharing David and Ben's decades of expertise and Skye's unique marine heritage."

For diners at The Three Chimneys, each Sconser Scallop on their plate represents more than exceptional flavor—it's a taste of Skye's wild beauty, a family's dedication, and a partnership that has helped define Scottish fine dining for a quarter-century.

The next time you savour a perfectly seared scallop with its distinctive straw-colored shell and sweet, firm meat, remember David Oakes and his revolutionary twice-diving method. You're not just enjoying exceptional seafood—you're experiencing four decades of innovation, sustainability, and passion for Scotland's marine heritage.

In an era where sustainable sourcing has become a buzzword, Sconser Scallops represents something more authentic—a business built from the ground up on principles of environmental stewardship. The twice-diving method, while labor-intensive, ensures minimal disruption to the seabed ecosystem.

"Sustainability isn't something we added to our business model," David explains. "It's how we've always operated. When you're working this closely with the natural environment, you quickly understand that protecting it isn't just the right thing to do—it's essential for the future of your business."

"When you taste a Sconser Scallop, you're experiencing something that can't be replicated anywhere else in the world," notes Chef Paul Green. "It's not just the quality—it's the story of this place, these waters, this unique environment that David has spent four decades understanding."

As Sconser Scallops approaches its 40th anniversary, the future looks as bright as a Skye sunrise over Loch Sligachan. With Ben joining the family business and new partnerships like The Three Chimneys at Talisker expanding the reach of Skye's culinary reputation, David's pioneering vision continues to evolve.

Yet at its heart, the mission remains unchanged: to produce the finest scallops possible while honoring the marine environment that makes them possible. In a world of industrial agriculture and mass production, Sconser Scallops stands as a reminder that the best things still take time, patience, and an deep respect for the natural world.