Scallops

There are two basic scallops: the great scallop, usually about 5 in (12.5 cm) in diameter and supreme for gourmandising, and the smaller but tasty queen scallop, which I like to use for less sophisticated meals, such as deep-fried scallops in batter or Chinese stir-fried scallops.

To clean a scallop, hold the shell, hinge outwards, in a cloth and carefully slide a thin knife through the hinge (if the knife point enters deeply, ensure that it is tight against the shell on the inside, thus preventing you from cutting the scallop in half) and slide round the joint.

Twist the shell open as you slide round. Cut the scallop close to the shell. While rinsing under water, discard the green or black sac, leaving a scallop of pure white flesh with the pink crescent of coral.

Some steam their scallops open in the oven, but this inevitably starts to cook them, which is not to be encouraged - although the oven method is easier.