A superb starter with or without shells, scallop meat has a sweet, delicate flavour, and requires very little cooking - the simpler the better.
Best either steamed, pan-fried or grilled.
Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the
taxonomic family Pectinidae, the scallops. The common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea.
Scallops are a cosmopolitan family of bivalves, found in all of the world's oceans, though never in freshwater. They are one of very few groups of bivalves to be primarily "free-living"; many
species are capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. Many species of scallops are highly prized as a food source, and some are
farmed as aquaculture. The brightly colored, symmetrical, fan-shaped shells of scallops with their radiating and often fluted sculpture are valued by shell collectors, and have been
used since ancient times as motifs in art, architecture and design.
Scallops are characterized by having two types of meat in one shell: the adductor muscle, called "scallop", which is white and meaty, and the roe, called "coral", which is red or white
All fresh scallops should have a sweet smell and a fresh, moist sheen. They should be refrigerated immediately after purchase and used within a day or two. Frozen scallops are generally available
year-round, either breaded or plain. Scallops benefit from brief cooking and are suitable for a variety of preparation methods including sautéing, grilling, broiling and poaching. They're also
used in soups, stews and salads.