Scallops are nicest bought fresh in their shell. Avoid any with brown markings. The meat should be white/cream. Use your nose to check for a fresh sea smell.
Place in an airtight container or place scallops in their shells on a tray covered with plastic. Store in the refrigerator for up to 2 days.
Tips & Tricks:
Wash thoroughly, remove brown vein; leave the roe (coral) on. 1 kg will give you 40-50 scallops.
Note: One serve of scallops is equal to about 7 scallops.
Scallops can be grilled, barbecued, steamed, stir-fried or poached. Overcooking will make them tough. Try steaming with a soy sauce, coriander and ginger dressing.