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Scallops / Bay Scallop / King Scallop (Pecten maximus)
These are hermaphrodites - belonging to the Pectinidae family, each containing both a white muscle and an orange roe, attached to one side. The roes/coral are eaten in Europe, but generally discarded in the USA.
In Britain, the season for Scallops runs from November to May. The name being correctly-pronounced Scollops in RP English.
Once opened, the gills and mantle should be thrown away (or used for fish stock) while the centre white adductor muscle and the aforementioned coral are delicious lightly cooked. The coral being added just for the last minute of cooking time.
"Diver" (those dived for) scallops are more expensive, but gathering them in this way protects the beds and is the conservationists way of guaranteeing a source of supply in future years. The alternative is unselective dredging. For suppliers see our Mail Order Section.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.