Preparing Molluscs

It is extremely important that all seafood is fresh when you buy it and particularly so with molluscs, the group of shellfish which includes mussels, scallops, oysters, clams and cockles. To ensure freshness the shells should be tightly closed before eating raw or cooking, or, if the shells are open, they should close quickly when tapped. Discard any that remain open or have cracked shells.

Scallops are often sold shelled, but if you can get them in the shell, use the shells as serving containers. I have never understood why many chefs do not use the scallop’s orange ‘coral’ – I think it is just as delicious as the white part, with its contrasting rich taste and smooth texture.