These attractive, fan-shaped shells contain a firm, translucent, off-white meat wrapped with a bright orange roe or coral, also edible but with a different taste and texture. 

The membrane, grey-brown frill and black thread of intestine are all discarded as they pose a health risk. 

King Scallop (Pecten Maximus) is generally around 15cm with two shells (one rounded, one flat) – there will be 18–35 pieces of meat per kg. 

Queen Scallop (Chlamys Opercularis) has two shells approximately 7cm wide (both rounded) with 40–20 pieces of meat per kg. 

Both are available either in the shell or as shelled meat – with or without the roe. 

Most Scallop are caught using dredging methods, although there is also a strong UK market for premium quality diver-caught scallop.

Because the meat acts like a sponge, there have historically been issues with unscrupulous wholesalers ‘soaking’ Scallop to increase their weight. But Scallops from some grounds must be thoroughly rinsed for 30 seconds to deplete any possible biotoxin contamination.

A superb starter in or out of the shell, Scallop meat has a sweet, delicate flavour, and requires minimal cooking – the simpler the better: steamed, pan fried or grilled