• Scallops
Scallops
Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Few people realise the membrane can be used in cooking, and some cultures eschew the coral.
What to buy
Queen scallops (Chlamys opercularis, also known as queenies) are small, sweet and affordable. King scallops (Pecten maximus) are much larger. Live specimens labelled 'diver-caught' are the best. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger.

How to prepare
Scallops are easily overcooked and at their best when quickly prepared. Depending on size they should take no more than 5-6 minutes to cook, otherwise they become chewy bullets.

Serving suggestions
Steaming scallops Chinese style highlights their true flavour, while searing on a hot heavy-based pan gives a lovely sweet edge to the muscle meat. You could also roast them in a hot oven - the shell is a perfect container for baking and serving. Good matches include garlic, cream, mild curry spices, tomato sauces, soy sauce, herbs and white wine.

Related recipes

 
Herby baked scallops
Herby baked scallops


Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
25 min

Scallops with fennel salad
Scallops with fennel salad
By Catherine Fulvio on Market Kitchen

Serve Catherine Fulvio’s easy-to-prepare salad as an elegant starter for your next dinner party

Avg user rating: 4 out of 5 stars

Watch video



easy

Total time
20 min

White onion soup with scallops and chorizo
White onion soup with scallops and chorizo
By Paul Merrett on Market Kitchen

A creamy white soup with a shocking orange drizzle of chorizo oil, from Paul Merrett

Avg user rating: 4 out of 5 stars

Watch video



easy

Total time
40 min

Halibut and scallops with brown shrimp butter
Halibut and scallops with brown shrimp butter
By Matt Tebbutt on Market Kitchen

Matt Tebbutt’s easy fish dish makes a quick weeknight supper for two

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
35 min

Scallops with capers and cime di rape
Scallops with capers and cime di rape
By Arthur Potts Dawson on Market Kitchen

Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
15 min

Brochette of Scallops with Saffron and Lemon Risotto
Brochette of Scallops with Saffron and Lemon Risotto
By Michel Lemoine on Market Kitchen

Michel Lemoine's summery pancetta-wrapped scallops are served with saffron and lemon risotto - they're perfect on the barbecue

Avg user rating: 3 out of 5 stars

Watch video



easy

Total time
30 min

Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)
Scallops in pesto di rucola (scallops in rocket pasta sauce with green beans)
By Gino D'Acampo

For an elegant seafood starter try Gino D'Acampo's griddled scallops, a delicious combination of flavours and textures

Avg user rating: 5 out of 5 stars



intermediate

Total time
20 min

Scallops with pancetta and lentils
Scallops with pancetta and lentils
By Theo Randall on Market Kitchen

Theo Randall’s elegant Italian-inspired starter is a wonderful combination of flavours and textures

Avg user rating: 3 out of 5 stars



intermediate

Total time
30 min

Seared scallops with black pudding
Seared scallops with black pudding
By Paul Rankin on Market Kitchen

Paul Rankin whips up a classic combination of sweet scallops with rich black pudding and comforting mashed potatoes

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

Steamed Chinese scallops
Steamed Chinese scallops
By Ian Pengelley

Moist steamed scallops with a zingy Chinese style sauce make a sensational starter in this fabulous fuss-free recipe from Ian Pengelly

Avg user rating: 3 out of 5 stars



intermediate

Total time
15 min