Scallop flesh is white to cream when raw and white when cooked. The roe varies from white to orange or pinkish purple depending on species and condition. They have a strong and rich flavour with a medium to firm texture.
Scallops are popular grilled or barbecued, but avoid overcooking, which causes shrinkage…and don’t use too much salt. Grill and then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.
Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, or fresh lemon juices.