Scallops

These beautiful, succulent bivalves are a common sight along the coasts of India and appear in many local dishes, such as marinated pan-fried scallops and as part of mixed seafood soups. Although they are more expensive, try to buy hand-dived scallops as others are usually gathered by dredgers, which damage the ocean floor.

To prepare, ensure that the shells are tightly shut and discard any that are not. Holding the scallop flat, insert a sturdy knife in the hinge and give it a twist to open the shell slightly, so you can insert a knife. Run the knife over the flat side of the shell to release the scallop, then carefully open the shell fully and remove it. Pull off the black frill, then use the flesh and juices as required.