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Preparing Scallops

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Scallops, particularly the smaller queens, are available fresh or frozen throughout the year, although they are best bought fresh in their shells.
Scallops have 2 parts – the ivory-coloured main body and orange-pink coral. They can be poached, baked, fried or steamed, and are excellent grilled if you wrap them in derinded bacon rashers before putting under the fierce heat. Take care not to overcook scallops or the sweet white meat will toughen. Add corals at the end of cooking. Scallops are cooked when they turn opaque but are still translucent in the centre.

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