Scallops

The scallop season runs through the colder months of the year. Scallops have a rounded, ribbed shell that vary in size from the Small Bay scallop or Queen scallop, to the larger, plump, sweet, King scallop.

When buying scallop meat you really need to buy it from a reputable fishmonger as some processors pump scallops with water to plump them up, making them heavier in weight. When cooked, they release all this water and end up boiling in their own juices losing the colour, flavour and texture they once had. Avoid frozen scallop meat at all costs as half their weight will be water.