The scallop is mostly a delectably tender, sweet muscle. Its shell has an orange-red to sandy white colour and can grow up to 17 centimetres. Scallops are often immediately frozen after being caught because of a rapid deterioration in quality. Frozen varieties are, however, less flavoursome and lose more moisture. Only the white flesh (the ‘scallop’) and the orange roe (‘coral’) are eaten.
Basic techniques: steaming, grilling, boiling, frying, deep-frying, raw, marinating, barbecuing, confiting.
Taste combinations: king oyster mushroom, Pata Negra, pork belly, saffron, tomato, lemon, green asparagus, garlic, lime.