There are hundreds of species of scallops, fresh and salt water. Scallops live in or around sandy or weedy beds and the best way to collect these jewels of the sea is to dive and hand-collect them.
Scallops take very little cooking and can even be served raw. Try to buy them still in their shell. Ask your fishmonger for hand-dived scallops and eat them as fresh as possible. Don’t buy scallops that are sitting in a puddle of water as it’s a sure sigh that they’ve been frozen or chemically treated to retain moisture.
When cooking scallops, a good hot pan is especially important. The scallops will turn a lovely golden colour and caramelise without losing any natural juice or flavour.
BBQ Scallops In The Half Shell With Citrus Fruits And White Wine
Roasted Sea Scallop wrapped in Pancetta with Tomato and Gremolata