Scallops are made up of attractive fan-shaped shells, which contain translucent, juicy meat, wrapped with a bright orange roe or coral. King scallops have one cupped shell of roughly 15cm wide, whilst queen scallops have two smaller shells at around 7cm wide. The membrane, grey-brown frill and black thread of intestine are all discarded.
If you are looking to buy scallops from the fishmonger make sure you look out for hand-dived scallops as they are far more sustainable. A superb starter with or without shells, scallop meat has a sweet, delicate flavour and texture, and requires very little cooking – the simpler the better. Best either steamed, pan-fried or grilled.
Adapted from Love Seafood
Best during:January - February , June - August , December
Available:All year round
Cooking recommendations:Steam, pan-fry or grill
Hand-dived scallops with beetroot and apple
Scallops, wild mushrooms and horseradish gremolata
Scottish hake fillet, shellfish cannelloni, fennel and dill purée
Seared scallops with butter and garlic
Seared scallops with caramelised apple, black pudding and cider sauce
Seared scallops with lemon-spinach pasta
Shetland scallops and langoustines with stir-fried vegetables
Steamed scallops with garlic and vermicelli